Fish in parchment

Season the white fish fillet (500 g) with salt, black pepper, and fennel seeds (1/4 tsp) on both sides. If desired, you can add a little lemon juice for freshness.

Set the fish aside to marinate.

Cut into medium-sized pieces, trying to make them irregularly shaped:

• 4 small carrots;
• 2 celery stalks;
• 1/2 fennel;
• a handful of broccoli;
• 2 tomatoes;
• 4 cloves of garlic.

Season the vegetables with salt and pepper, then evenly distribute them on two sheets of parchment paper. Also add a handful of green peas.

For each portion of fish, place a few sprigs of thyme and a small piece of butter (20 g).

Fold both sheets of parchment to resemble envelopes.

Before completely sealing them, add 100 ml of white wine and seal tightly to keep all the juices inside.

For convenience, you can use a stapler.

Preheat the oven to 200 degrees and place the envelopes with fish and vegetables inside. Cook for 20 minutes.

During baking, the wine will evaporate, and the vegetables will release juice, creating aromatic steam that will make the fish tender and juicy.

Serve the dish in parchment.