The most important thing is the combination of all the ingredients, together they create a bouquet of taste that suits any fish.
Necessary:
fish (I have flounder)
1 bulb
1 carrot
1/4 celery root
2 tbsp. with a dollop of homemade sour cream or cream
salt, pepper to taste, oil for frying.
In the oven at 180C for 15-20 minutes
As you noticed, it is best to fix the parchment with a regular stapler.
This is how I cook hake and carp and my favorite other fish.
There is no fish aftertaste.
Glad to see you in my kitchen.
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