天日干ししたボラの卵を添えた羊皮紙焼き魚

Instructions:

1. 
   1 Preheat Oven

   • Set your oven to 200°C and allow it to reach the desired temperature while you prepare the fish.
2. 
   2 Prepare Parchment

   • Cut a large sheet of parchment paper to form a loose envelope that will comfortably encase the fish fillet along with its accompaniments.
3. 
   3 Season the Fish

   • Place the white fish fillet in the centre of the parchment. Drizzle with olive oil and season with salt and cracked black pepper. Evenly distribute the minced garlic, lemon slices, and sundried mullet roe over the fish. Scatter fresh thyme sprigs and a light sprinkle of lemon zest on top.
4. 
   4 Seal the Pouch

   • Fold the parchment paper over the fish and tightly seal the edges to create a steam pocket that will gently cook the fish.
5. 
   5 Bake

   • Transfer the sealed pouch to the preheated oven and bake for approximately 20 minutes, or until the fish is thoroughly cooked and infused with the aroma of herbs and lemon.
6. 
   6 Serve

   • Carefully open the parchment to release the fragrant steam. Serve the fish hot, optionally garnished with extra thyme, and enjoy the rich, layered flavours.