Fish in greaseproof paper with ouzo

Cut 4 pieces of greaseproofpaper.

Mix the onions, parsley, dill and spearmint in a bowl.

Melt the vegetable oil shortening and brush the greaseproof paper.

Place one fish fillet on each piece of greaseproof paper and then a bay leaf on each fillet as well as the herbs distributed evenly.

Add the tomato slices, the pepper slices and the lemon slices.

Finally, pour the lemon juice, the olive oil and the ouzo over everything.

Season with salt and pepper.

Pick up the corners of the greaseproof paper and fold as you do when making exohiko (like a small packet, so that all the liquids stay in).

Sprinkle the ends of the paper with a little water so that they don't burn while baking.

Preheat the oven to 220 and bake for 30-35 minutes, dependng on the oven.