Redfish recipes for 4 persons

Redfish recipes for 4 persons

Golden redfish


  • 640g Redfish fillet with out skin
  • 160g Mussels
  • 60g Butter
  • 100ml White wine
  • 1 Leek
  • 1 Lemon
  • 1 Fennel
  • 1 Red chili
  • 10g Parsley
  • 4 Sheets baking paper
  • Sea salt


  1. Cut the Redfish in to 8 pieces. Dip the baking paper in water so it dos not burn in the oven. Place 2 pieces of redfish in the middle of each sheets of the baking paper along with cleaned mussels. Add salt for seasoning.
  2. Chop the leek, lemon, fennel chili and ad in to the 4 baking paper sheets. Fold the baking paper and ad butter, white wine. Tie the papiotte to gather with string.
  3. Bake the papiotte in oven at 160C for 20-22 min.
  4. Place the papiotte in deep bowl, cut the string and open, add chopped parsley and serve.