Fish, baked in foil

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Ingredients

• 1 egg;
• 100 g of potatoes;
• ½ bulb;
• ½ lemon;
• 5 cherry tomatoes;
• a handful of olives without pits;
• 120 g fillets of white fish (sea bass, haddock, halibut and others) without skin;
• a little olive oil;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• a little dill;
• some white wine.
  
  

Preparation

First you need to prepare an envelope for baking. Cut a sheet of foil 35 × 40 cm in size. Fold it in half and grease the edges of one half with a small amount of beaten egg. Seal the envelope from two narrow sides, and leave the top open.

Cut the potatoes into small pieces and boil in boiling salted water for 6 minutes. Throw it in a colander to merge excess fluid.

Peeled onions cut slices, and lemon - thin slices. Cut in half the cherry tomatoes and lightly flatten the olives.

Lay the onion, lemon, tomatoes, olives, potatoes and fish in a large bowl. Sprinkle all this with olive oil, salt, pepper and mix thoroughly.

Gently lay the fish and vegetables in a foil envelope, sprinkle with chopped dill, drizzle with wine and seal the envelope. Bake fish on a baking sheet in a preheated oven (or other baking stove available) to 200 ° C for 18-20 minutes.

Put the envelope on a dish and lightly pierce it with a toothpick to let off steam. Wine and tomatoes will provide the dish with an exquisite aroma. Serve fish with broccoli or steamed beans, steamed.

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