\nA light and aromatic meal, accompanied by a refreshing white cheese and lemon sauce. This dish is perfect for a healthy lunch or dinner.<\/p>\n
For one person:<\/p>\n
– Fennel: 450g
\n– Lemon: 4
\n– Salt: 4 pinches
\n– Pepper: 2 pinches
\n– Coriander: 5g
\n– Shallot: 2
\n– White cheese: 200g
\n– Potatoes: 600g
\n– Pollock (fish): 4 fillets
\n– Onion: 1
\n– Olive oil: 2 tablespoons<\/p>\n
Total Time: 50 minutes<\/p>\n
– Preparation Time: 15 minutes
\n– Cooking Time: 35 minutes<\/p>\n
\nPreheat the oven to 350\u00b0F (180\u00b0C). Peel and cut the potatoes into large cubes. Slice the fennel bulbs into sixths. Thinly slice the onion into rings. Place all the vegetables in a baking dish, drizzle with olive oil, season with salt and pepper, and toss everything together. Bake for 25 minutes.<\/p>\n
\nOn a rectangle of parchment paper, place each fish fillet. Season with salt and pepper, then grate the zest of one lemon over the top. Add a few lemon slices and sprinkle with coriander. Seal the papillotes and bake for 10 minutes.<\/p>\n
\nIn a bowl, combine finely chopped shallots with white cheese, the zest of the remaining lemon, and 2 tablespoons of lemon juice. Season with salt and pepper to taste.<\/p>\n
\nServe the papillotes opened, with the roasted vegetables and the white cheese sauce.<\/p>\n\n\n