- Fillet of pike perch - 250 Grams
- Leeks - 100 Grams
- Honey - 10 Grams
- Soy sauce - 10 milliliters
- Broccoli - 200 Grams
- Sweet pepper - 1 piece
- Olive oil - 50 milliliters
- Fresh thyme - 10 Grams
- Salt, spices - - To taste
Bulgarian pepper clear of seeds, wash and cut into half rings. Broccoli wash, dry and disassemble on inflorescences. The stem can be cut with plates. Spread the parchment paper on a baking tray (or in a steamer steamer). In the center, carefully arrange the inflorescences of broccoli. Top with washed pike perch fillets. Then lay the sliced leeks. The last layer put the sweet pepper and twigs of thyme. The edges of the parchment wrap like a candy wrapper. Leave the top part ajar (for steam to leave the fish). Next, put a sweet pepper - it can be used for decoration. Cook the dish for a couple of 20 minutes or in the oven until cooked (add olive oil to avoid drying the fish). In the meantime, you can cook the sauce. Mix the soy sauce, the liquid honey and the olive oil. Pour the fish sauce 10 minutes after the start of cooking (quenching). Sweet pepper cut and serve with fish. Bon Appetit!
Servings: 2-3