Fish parcels à la floo

Ingredients for 4 servings:

• 4 fish fillets (e.g., Nile perch, redfish, salmon), approx. 600 g
• 200 g cocktail tomatoes, red and/or yellow
• 50 g green olives, pitted
• 4 tbsp olive oil
• 1 handful of basil, torn
• 1 dashes lemon juice
• Sea salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for grill or oven

Wash, clean, and pat dry the fish. Arrange 4 equal-sized pieces of fish on 4 sheets of aluminum foil, then season each with a squeeze of lemon juice, 1 tablespoon of olive oil, salt, and pepper. Divide the remaining ingredients among the parcels, then gather the foil together and form into parcels. Grill or oven cook for 15-20 minutes. Serve with olive bread or boiled potatoes, rosemary potatoes, and a little herb curd. Note from the chef’s recipe editor: If you don’t want to use aluminum foil, use parchment paper or baking paper for the parcels. Using lemon juice and salt is recommended for health reasons.