Vegetable fish in aluminum foil

Ingredients for 2 servings:

• 2 portions of fish fillet(s), e.g. pollock, plaice or similar
• 1 carrot(s)
• 1 stalk(s) leek
• 2 spring onions
• 1 bell pepper(s)
• herb butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

low-fat, healthy, simple

First, wash the carrot, leek, spring onions, and bell pepper and cut them into strips or rings. You can, of course, add or vary these vegetables according to your own taste, e.g., with corn, onions, sprouts, etc. Wash the fish fillets and pat them dry. I let frozen fish thaw for about 10 minutes and then wash it as well. Now take two pieces of aluminum foil and place a piece of the herb butter on each one. Then place a fish fillet and half of the chopped vegetables into each piece of foil. Now seal the aluminum foil tightly. In the meantime, preheat the oven to 180°C (top/bottom heat) and bake the foil packets on the middle rack with fan/convection for about 30 minutes (for frozen fish, the cooking time is 10 minutes longer). Mashed potatoes or rice go well with this. Both fresh and frozen fish are suitable. The choice of fish depends on personal taste. I usually use pollock.