Fish parcels from the kettle grill

Ingredients for 2 servings:

• 300 g salmon fillet(s)
• 300 g cod fillet(s)
• 2 tbsp Salted lemon(s), diced or some fresh lemon slices
• 1 large tomato(s), including four thick slices
• 4 basil leaves
• 1 tsp thyme
• salt and pepper
• Garlic oil
• Aluminum foil and baking paper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Salmon and cod cooked in their own juices

Place a sheet of parchment paper on two large layers of aluminum foil. Drizzle with garlic oil and place the fish, cut into four pieces, on top. Season with salt, pepper, and sprinkle with thyme and lemon zest. Top each piece with a large basil leaf. Place a slice of tomato on top and drizzle with garlic oil. Wrap the parchment paper tightly around the fish and wrap everything in aluminum foil. Preheat the grill to high heat, preparing a direct and an indirect heat zone. Cook the fish parcel with the lid on for 10 minutes over direct heat, then switch to indirect heat and cook for another 10-15 minutes. We like to serve this with pre-cooked potatoes marinated in grill rub and oil, which have been on the grill for about 20 minutes. Aioli also goes well.