Pike-perch parcels

Pike-perch parcels

Total: 1 hr | Active: 45 min.
gluten-free, Low Carb
Nutritional value / person: 481 kcal
, Fat: 25 g
, Carbohydrate: 7 g
, Protein: 53 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Lime & dill butter

80 g butter, soft
1 lime, rinsed with hot water, dabbed dry, grated zest and reserved juice
2 sprigs dill, finely chopped
¼ tsp sea salt


1 tbsp olive oil
2 spring onions incl. green parts, cut into rings
400 g baby spinach
1 broccoli (approx. 300 g), cut into florets
½ tsp salt
a little pepper


4 baking paper
a little olive oil
4 skinless pike-perch fillets (each approx. 250 g)
1 tsp salt
1 tbsp white vermouth (e.g. Noilly Prat)
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How it's done

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Lime & dill butter

Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the lime zest, dill and salt, set aside.


Heat the oil in a non-stick frying pan. Briefly sauté the spring onions. Gradually add the spinach and sauté until all the moisture has evaporated. Add the broccoli and cook briefly, add 1 tbsp of lime juice, season.


Drizzle a little oil in the centre of each piece of baking paper. Add the vegetables, salt the fish and place on top. Drizzle with the vermouth. Fold the pieces of baking paper to form little parcels and tie with kitchen twine. Place on a baking tray with the seam facing upwards.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180°C. Open the parcels, serve with the lime & dill butter, drizzle with the remainder of the lime juice.

Good to know
Note: The fish parcels can be kept warm in the switched-off oven for up to 30 mins.
Serve with: Boiled rice

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