Grilled fish fillet on a bed of vegetables

Ingredients for 1 servings:

• 2 fish fillets, not too thick (e.g. salmon trout)
• 1 m.-sized carrot(s)
• 1 small onion(s), red
• 1 clove(s) garlic
• some salt and pepper
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash the fillets and pat dry. Then season both sides with salt and pepper. Place each fillet on a piece of aluminum foil. If there is skin, place it skin-side down. The foil should be large enough to be folded into a parcel later. Now distribute the finely chopped garlic, the peeled and sliced ​​onion, and finally the peeled and finely sliced ​​carrot over the fillets. Then drizzle with olive oil and wrap the fish in the foil. Place the parcels on the grill and grill for about 10 minutes, until the fish is cooked through. Since the cooking time depends heavily on the heat of the grill and the thickness of the fillets, I recommend opening the parcels occasionally to check that everything is cooked through.