Cut the peeled potatoes in half. Cut fennel, zucchini and cleaned artichoke into sticks. Boil potatoes, fennel and artichokes in salted water for about 15 minutes, strain. Pit the olives and cut them in half. Place one piece of parchment paper on each of a large, deep plate. Sear the fish fillets, seasoned with salt and pepper, briefly in olive oil on the skin side for 1-2 minutes each. Place two fillets at a time, skin side up, on the parchment paper, top each with some vegetables, olives and cilantro leaves. Add some tomato sauce, olive oil, butter and a dash of white wine and season with freshly ground sea salt and pepper. Fold the paper lengthwise and twist well at the ends. Place the parcels on a baking sheet and cook in a preheated oven at 180°C for about 20 minutes. Serve in the paper wrappers and open only at the table. PHASE 1: Wash all vegetables and pat dry, provide aromatics. PHASE 2: Cut the cleaned vegetables into small pieces or remove the seeds and cook the potatoes, fennel and artichokes for about 15 minutes. PHASE 3: Fillet fish (or have fishmonger prepare) and debone fillets. Season with salt and pepper. PHASE 4: Sauté fish fillets on skin side in olive oil for 1-2 minutes. PHASE 5: Place two fillets at a time, skin side up, on a piece of parchment paper. Spread vegetables, cilantro leaves, tomato sauce, olive oil, butter and white wine on top. Season with sea salt and
Preparation Tip:
BAKING TEMPERATURE: 180 °C COOKING TIME: approx. 20 minutes
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