Tomato fish in aluminum foil

Ingredients for 2 servings:

• 500 g fish fillet(s) (plaice)
• 4 m.-sized tomatoes
• 1 tbsp herbs, fish, chopped
• 1 clove(s) garlic, finely chopped
• 4 tsp lemon juice
• 8 tsp olive oil
• Salt
• Black pepper, freshly ground
• e.g. chili flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fits into any diet, super easy and delicious

This recipe is only intended to provide a rough guide, as the fish and herbs are wonderfully versatile and the taste can be different every time. In any case, it is definitely a very healthy and quick-to-prepare dish. The tomatoes contain potassium, and the fish contains omega-3 fatty acids and iodine – important for detoxification and active hormone production. Cod, haddock, and pike are particularly suitable as low-fat alternatives to plaice. Preheat oven to 200°C. Wash the plaice fillets and pat dry. Season with lemon juice, salt, and pepper. Wash the tomatoes, remove the stems, and cut them crosswise into thick slices. Brush two large pieces of aluminum foil (approx. 44 x 44 cm) with half of the olive oil. Arrange the tomato slices on top, season with salt, pepper, and sprinkle with the garlic and herbs. Place the fish on top and drizzle with the remaining olive oil. The aluminum foil must now be tightly sealed. To do this, fold up the sides, hold them together in the middle, and begin folding the aluminum foil tightly until you reach the fish. Fold in the front and back sides and fold them tightly as well. Place the fish parcels on a baking sheet and cook in the oven for about 30 minutes. If the aluminum foil is properly sealed, the parcels will inflate after about 25 minutes. The fish is then cooked for about 5 minutes with the steam from the tomato liquid and the essential oils from the herbs. You should allow the fish these 5 minutes in the “puffed” state, regardless of whether the parcels inflate after 20 or 30 minutes—this depends largely on the oven, the temperature, and the size of the parcel. Place the parcels on plates and cut open with scissors so that the contents of the aluminum foil can be eaten. Be careful of the hot steam! Cooked rice goes very well as a side dish (allow about 70g of uncooked rice per person). You can add this to the aluminum foil, as it tastes particularly delicious in the liquid. Baguette would also be an option. For herbs, I prefer some basil, oregano, and thyme. The latter is a must. Dill, chives, rosemary, and sage are also possible, depending on the fish and taste. Tip: If you have a very thin fish fillet—like plaice, for example—you can also make rolls by inserting a sprig of thyme into it and securing it with roulade pins, or you can drill a hole with a roulade pin and insert a sprig of rosemary through. If you have a thicker piece of fillet, a few fresh herbs also work well. These should ideally still be on the sprig, as they are easier to remove later and also look better than individual leaves, which tend to look wilted after steaming.