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Ingredients
1 onion
2 shallots
4 cloves of garlic
2 teaspoons of Wayfort pepper puree (hot or mild)
4 tablespoons of olive oil
4 carrots
4 zucchini,
2 monkfish paving stones
6 cherry tomatoes
100 g button mushrooms
grass of Provence
aluminium foil

Peel, wash and dice the vegetables.

Pre-cook your vegetables and add the Wayfort pepper puree in a frying pan for 2 to 3 minutes with 2 spoonfuls of olive oil.

Reserve your vegetables whether they are cold or lukewarm.

Place successive layers of your pre-cooked vegetables on aluminum foil.

Slightly fold the paper and add your fish, adding a little olive oil each time on the remaining 2 spoonfuls of oil.

Close the papillotes by folding the paper on each side to make a rounded shape.

Heat the furnace at 210°C for 10 min.

Cut two sheets of greaseproof paper and place them on the baking tray.

Put your papillotes in the oven for 15 to 20 minutes.

GOOD APPETITE WITH WAYFORT