John Myers
Ingredients for 4 servings:
- 4 fish fillets, e.g. salmon, pike-perch, perch, 280 g each, without skin and bones
- 100 g arugula, approx. 1 handful
- 2 tbsp pine nuts
- 3 tbsp Parmesan
- 8 tbsp olive oil
- 1 tbsp vinegar, light
- 1 pinch(s) of salt and pepper
- 500 g cherry tomatoes
- 2 garlic cloves
- 1 tbsp butter
- ½ tsp sugar
- 5 tbsp chili sauce, sweet
- 1 pinch(s) of salt and pepper
- 1 ciabatta
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
for the oven or grill
Wash, dry, and lightly chop the arugula, then place it in a tall mixing bowl with the pine nuts and Parmesan cheese and chop using a hand blender. While constantly blending, add the oil until a creamy sauce forms. Season the arugula sauce with salt, pepper, and vinegar. Wash and halve the tomatoes. Peel and finely chop the garlic. Melt the butter in a non-stick pan over medium heat until foamy and add the tomatoes and garlic. Add the sugar and caramelize lightly. Stir in the chili sauce and season with salt and pepper. Let the tomatoes cool. Cook a little earlier if possible and let it marinate well. Spread the 4 sheets of parchment (approx. A4) out on the worktop, folding the edges upwards slightly. Place a fish fillet, lightly seasoned with salt and pepper, and 2 tablespoons of tomato mixture on each sheet. Drizzle 1 tablespoon of arugula pesto over each fish fillet. (It’s also possible to add the pesto after cooking.) Then seal the parcels tightly. Place them on the middle rack of an oven preheated to 200°C (top/bottom heat) and steam for approximately 10-15 minutes, depending on the thickness of the fish fillets. To grill on a charcoal grill, simply wrap the parcels in aluminum foil, place parchment paper on the inside and aluminum foil on the outside, and grill indirectly with the lid closed at approximately 200°C (400°F) for approximately 10-15 minutes, depending on the thickness of the fish fillets. Serve with fresh, crispy ciabatta, if desired.
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