For 4 people
For 4 people
To begin, preheat your oven to 190°C.
In a saucepan, brown onions in olive oil.
Add thinly sliced zucchini and cook over low heat for 8 minutes. Season with salt, pepper, and garlic.
Add chopped tomatoes and cook for 15 minutes.
Take 4 sheets of aluminum foil and spread the redfish fillets on them.
Then cover them with the tomato and zucchini mixture.
Close the aluminum foil into papillotes and place them on a cookie sheet or in a dish.
Bake for about 12 minutes.
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