Fish fillet in foil

Ingredients for 4 servings:

• 4 fish fillets, 180g each
• 4 tbsp lemon juice
• 4 tbsp fresh herbs, chopped
• 2 tbsp cognac
• Salt
• pepper
• 3 tbsp oil
• Butter, for the foil
• 4 tomatoes (depending on fish size)
• 4 tbsp crème fraîche (optional)
• 2 tbsp cheese, grated, if you like

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quantities as desired, big eaters 2 pieces of fish each, any fish fillet can be used!! Clean the fish pieces. Marinate in a mixture of lemon juice, herbs, cognac, salt, pepper and oil for at least 20 minutes. Preheat oven to 200C. For each portion, cut a piece of aluminum foil so that the fish can be folded over and the edges folded. Brush the shiny side with butter. Place the fish pieces on the foil, cover with tomato slices and herbs, drizzle with drained marinade, and cover with crème fraîche (or knobs of butter). If you like, you can sprinkle grated cheese on top. Close and fold the foil so that no juices can escape. Place the parcels on the grill rack (with a baking tray underneath) or directly on the baking tray, and cook for about 15 minutes. The fish is cooked when the foil bulges (it’s also done if it doesn’t). Cut the foil packet in half and serve the fish in the foil. Side dish: rice. Wrap the remaining marinade, tomatoes with herbs, and crème fraîche in aluminum foil and place in the oven. This makes a delicious sauce! It’s quick to prepare.