For 6 people
For 6 people
Cut the vegetables into thin strips and cook them slowly.
Arrange the vegetables on 4 sheets of aluminum foil coated with butter.
Place the fish slices on the vegetables and sprinkle with chopped parsley.
Season with salt and pepper, add a knob of butter to each piece of toothfish and drizzle with white wine before closing the foil.
Add a little lime juice and bake in a hot oven for 10 minutes at 210°C.
Serve by letting each guest open their own papillote.
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