Pike And Vegetables Cooked In Parchment - cooking recipe

Ingredients

400 g sweet potato, sliced
300 g red swiss chard, chopped
800 g pike, cut into 4
4 tbsp green pesto
1 None lemon, juiced + 4 slices
120 ml dry white wine
4 tbsp olive oil
2 tbsp dill leaves
2 bulbs fennel, chopped

Preparation

Preheat oven to 350\u00b0F. Place 4 sheets of baking parchment on the work surface and distribute the sweet potato and Swiss chard in the middle of them. Season the fish with salt and pepper, place on top and top with 1 tbsp pesto per portion.
Drizzle with lemon juice, white wine, oil and top with lemon slices, dill and fennel. Gather the paper up, twist it at the sides to seal and bake for 20-25 minutes.