Cypriot foil fish with the flair of Italy

Ingredients for 2 servings:

• 2 portions of redfish fillet(s) (alternatively, pollock fillet is also suitable)
• 2 dashes lemon juice
• 1 pinch(s) of garlic pepper per fillet
• 2 small onions
• 200 g cherry tomatoes
• 1 m.-large zucchini
• 200 g feta cheese
• 125 g ham, diced
• 3 garlic cloves, 2 for the fish and 1 for the pasta
• Paprika powder
• salt and pepper
• olive oil
• 1 sprig(s) rosemary
• 2 small chili peppers
• 4 tbsp pesto (wild garlic pesto or basil pesto)
• 200 g pasta (capellini, vermicelli)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Chop the vegetables and feta cheese into small pieces and place them in a bowl with the diced ham. Chop the onions and garlic and add them to the bowl. Season with pepper, garlic powder, olive oil, paprika, and salt. Mix everything well. Drizzle the fish with lemon juice and lightly sprinkle both sides with garlic powder. Spread out two strips of aluminum foil, each about 35-40 cm long, and first spread half of the vegetable, feta, and ham mixture on each strip, then place a fish fillet on each strip. Top with chopped chili and 1-2 rosemary sprigs. Seal the foil tightly, place it on a baking sheet, and cook in a preheated fan-assisted oven at 180°C for 25 minutes. For the capellini, quarter the garlic clove and sprinkle with a little salt. Crush it with a fork (alternatively, a garlic press can be used). Mix the al dente cooked capellini with the garlic, pesto, and a little olive oil. To serve, place the capellini on plates and top with the cooked fish and vegetables.