Grilled pike-perch in pak choi

Ingredients for 1 servings:

• 1 m.-sized zander fillet(s), preferably directly from the lake
• 1 small leek(s)
• 1 garlic clove(s)
• 6 leaves of pak choi
• 1 large tomato(s)
• pinch(s) of salt
• n. B. Spice(s) of your choice, e.g. nutmeg
• some lemon juice
• Aluminum foil, approx. 3 times the length of the fillet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple but sophisticated

I used this recipe for grilling. Of course, you can also prepare it in the oven. I think 200°C and 15 minutes should work well. I can also imagine cooking this recipe in a roasting bag. First, clean and chop the vegetables. Cut the leek into approximately 1 cm thick rings, the garlic into thin slices, and the “stem” of the bok choy – that is, cut out the white part so that the leaves can be shaped nicely. Dice the stem part. Slice the tomatoes. Spread the aluminum foil out so that you can cover one half – the other half will serve as a lid. Spread the leek and the “stem” cubes in the middle, place three bok choy leaves on top, and place the fish in the middle. Sprinkle the fish with a little (fresh) lemon juice, season with salt, and place the tomatoes and garlic on the fillet. Now place the remaining leaves on the fish, wrapping the fillet slightly with them if possible. Now fold over the empty half of the aluminum foil and place it on the fish package. Seal the edges of the foil as tightly as possible so that no air can get in or out of the package. The package can now be grilled for about 15 minutes. When the fish is ready and the package is opened, very hot steam will escape, so please be careful! You can easily prepare the fish in the morning and enjoy it in the evening.