John Myers
Ingredients for 1 servings:
- 1 piece(s) of fish fillet(s) (e.g. pollock, cod, redfish, salmon), also frozen
- ½ tomato(s), sliced
- ½ onion(s), thinly sliced
- 1 tbsp basil, chopped (also frozen)
- lemon juice
- Salt
- pepper
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Briefly rinse the fish fillet and pat dry (it doesn’t need to be thawed if using frozen fish—the cooking time will simply be longer). Spread out a large piece of aluminum foil and place the onion slices close together (approximately the size of the fish fillet) on the shiny side of the foil. Place the fish on top and drizzle with a little lemon juice on both sides. Season with salt and pepper. Spread the herbs on top of the fish and cover with the tomato slices. Wrap the foil around it and seal tightly. Place the package in the preheated oven (onions on the bottom, tomatoes on top) at 200°C (400°F) for about 20 minutes (or 30 minutes if using frozen fish). Serve immediately. Chef’s recipe editor’s note: If you don’t want to use aluminum foil, use parchment paper or baking paper for the packages. Using lemon juice and salt is recommended for health reasons. There’s also aluminum foil coated with baking paper, which can also be used.
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