Fish baked in parchment

4 servings 
600 g fillet of white fish (Nile perch, black cod, Chilean sea bass) 
1 medium onion 
1 red bell pepper 
1 green bell pepper 
1 medium bunch dill 
1 / 2 lemon 
4 Art. l. dry white wine 
2 tbsp. l. olive oil 
1 tsp. freshly ground black pepper 
salt 
Cut parchment 8 laps with a diameter of about 14 cm for this it's best to use a round bowl of a suitable size. Turn it on a sheet of parchment bottom up and circle the edge of a sharp knife. Just do not forget to put a parchment chopping board. 
The fish is cut into 4 pieces. 
Onion slice thin half-rings. 
Peppers, cut in half and remove the seeds from the fruit stalk. Flesh cut into fine strips. Dill carefully grind. 
At the 4 parchment circle, place a piece of fish. Top place of 1 cup of lemon and a mixture of diced vegetables. Season with salt and pepper and sprinkle with wine. 
Cover the fish with vegetables remaining circles of parchment. Tightly wrap the edge "pigtail". Transfer the resulting design on a tray and cook in preheated oven to 190 degrees for 12-15 minutes. 
Then shift the on plates and goes straight to the parchment, making a cross-shaped incision in the middle of a small pair of scissors, went to the hot steam.