Redfish Papillote

Season the fish heartily with iodized salt and pepper. Lay out two ample pieces of parchment paper.

Rinse the fennel, remove the stem and cut into fine strips, and the onion into rings and spread evenly on top. Place the fish on top of the vegetables, add the fennel fronds, garlic, lemon peel and chili pepper in fine rings on top and drizzle with the soybean oil and juice of one lemon.

Loosely wrap everything into airtight packet. Brush the paper surface with soybean oil to prevent it from browning so much.

Bake in the oven at 200 degrees for about 20 minutes. Only open the papillote at the table.

Nutritional values each Unit: =====================

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