John Myers
Ingredients for 4 servings:
- 250 g potatoes, waxy
- 1 small bell pepper(s), yellow
- 1 small zucchini
- 10 cherry tomatoes
- Garlic
- Olives, green
- olive oil
- lemon juice
- Sea salt
- pepper
- wine, white
- Salt
- pepper
- Thyme / Rosemary
- 500 g fish fillet(s) (wolffish, monkfish)
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Boil the potatoes in their skins until tender, then peel and slice. Quarter the bell pepper, remove the seeds, and slice into thin strips. Clean the zucchini and also slice or grate them thinly. Place everything in a bowl along with the garlic, herbs, and halved olives. Season well with salt and pepper. Then drizzle with olive oil and lemon juice and mix everything carefully. Cut the fish fillet into pieces, depending on the size. Prepare four foil pouches. First fill the bag with the vegetable mixture and then carefully place the fish fillets on top. Add a tablespoon of white wine to each foil pouch and seal it tightly. Cook the fish in a preheated oven (175 degrees Celsius, middle rack) for around 20 minutes. Serve with baguette and a green salad. The following types of fish are also well suited to this preparation method: sea bass, rockfish, sea bream, cod. You can also add shrimp, small scampi, or calamari for an even more sophisticated dish.
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