Fishy tastes to tempt

Lemon Baked Fish in Parchment Paper

4 tablespoons olive oil, for brushing
1 zucchini, thinly sliced
1 red pepper cut into strips
4 boneless fresh sea bream fillets (500-600g total)
4 thin slices of lemon
Himalayan salt
pepper
fresh thyme

For the fish: Preheat the oven to 180C.
Form the pieces of parchment paper into four large heart shapes.
Place the zucchini and pepper over each piece, on the right side of the heart, and season with salt and pepper.
Brush the left piece with olive oil.
Place the fresh fish and lemon slices on top of the zucchini, and season with salt and pepper again.
Sprinkle with fresh thyme.
Seal the parchment paper by closing the paper around.
Place the papers in a baking pan and bake in the oven for 15 to 20 minutes.

Bouillabaisse

2 tablespoons olive oil
1 medium onion, sliced
1 teaspoon salt
1 garlic clove, finely chopped
1/2 teaspoon freshly ground pepper
1 tablespoon tomato paste
4 tablespoons dry white wine
2 medium potatoes, peeled and sliced
1 large ripe tomato, cut into cubes
2 bay leaves
1 teaspoon saffron
1/2 litre hot water
4 small cuttlefish (225g)
350g cod, cut into cubes
2 large shrimps, peeled
1 dozen mussels
1 1/2 tablespoons mixed Herbes de Provence herbs (thyme, basil, marjoram, rosemary, oregano, anise seeds)

To serve
1 baguette with garlic sliced and baked in the oven

Prepare the vegetables, fish and seafood and set aside in a bowl.
In a large saucepan heat the olive oil and sauté the onion along with the salt.
After wilting and caramelising slightly, add the garlic along with the black pepper for 1 minute.
Add the tomato paste and sauté for another 1 minute.
Pour the wine and let evaporate slightly.
Continue the process by adding the potatoes, tomato, bay leaf, saffron and 1/2 litre of hot water. The liquid should half-cover the materials. If necessary, add a little more water.
Cover and boil until potatoes are tender.
Remove the bay leaf and add the fish to the pot along with the squid.
Boil half-covered for 10 minutes or until the fish is cooked.
For the last 5 minutes, add the shrimp and mussels along with 1 tablespoon of the herbs.
Try the stew to see if extra salt is needed and sprinkle with the remaining 1/2 tablespoon of the herbs.
Serve stew in bowl with baguette cut into slices.

Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/