Ingredients:
2 Fillets (200 g each) of your favorite white fish 4 Potatoes
2 Carrots
2 Baby onions
4 Cherry tomatoes (the tiny ones)
Salt, black pepper, fresh coriander
Paltita avocado oil

Preparation:
Peel the potatoes and carrots, boil them in water and set aside.
Take the baby onions, cut them in 1 cm long slices.
Cut the tomatoes in quarters and set aside.
Place each clean, skinless fish fillet in a separate sheets of aluminum foil, which must be large enough to seal.
Spread the carrots and the potatoes on top of the filets, add salt and pepper to taste, drizzle generously with avocado oil and fold the foil sealed.
Cook the papilottes in a preheated oven for approximately 8 minutes (depending on the fish you use).
Remove the packets from the oven, place on a plate and serve immediately.