1 Red pepper
1 Onion
2 cloves Garlic
6 Sun dried tomatoes
6 tablespoons Olive oil
1 tablespoon fresh oregano leaves
2 Tomatoes
Ground black pepper
4 Bay leaf
4 small Ling fillets


1. Chop onions, peppers and sun-dried tomatoes in small cubes 
2. Garlic and oregano leaves finely chopped 
3. Heat olive oil in pan saute onion until translucent
4. Add sun-dried tomatoes, oregano and garlic cook 5 minutes until soft
5. Pour boiling water over tomatoes remove skin and seeds cut in small cubes
6. Add chopped tomatoes to pan, season with salt and pepper cook 5 minutes
7. Cut 4 rectangles of parchment paper
8. Place fillets brushed with olive oil on parchment season with salt pepper
9. place on top a large spoonful of the vegetable mixture and one Bay leaf
10. Use the paper to roll fish in a roll and secure edge of the paper tightly
11. Bake in the oven for 20 minutes at a temperature of 200% C. Gently open the bags and place the fish on warm plates
12. Pour juice formed in packs over rolls it turns out very tasty and rich. Serve immediately with remaining vegetables
13. This fish is well suited with young boiled potatoes with butter and dill


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