John Myers
Ingredients for 4 servings:
- 1 kg salmon, approx. 250g per portion
- ½ bunch thyme, fresh
- 5 sprig(s) rosemary, fresh
- 8 bay leaves
- 1 bulb(s) of fennel
- 4 tbsp lemon juice
- 4 tbsp olive oil
- Sea salt, to your taste
- Pepper, from the mill
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Spread thyme, rosemary, and two bay leaves each on four sheets of aluminum foil. Place a piece of salmon on each piece, then divide the cleaned and eighth-cut fennel among the four fish portions. Shape the foil into small boats. The fish should be practically wrapped in a bed of herbs. Mix the lemon juice and oil and brush the salmon with it. Place the boats on the grill and cook for about 25-30 minutes, brushing regularly with the lemon mixture. You can also cook the fish in the oven using the grill function. After cooking, season the fish to your taste with sea salt and freshly ground pepper. Serve with crusty bread and a green salad. You can also use other herbs—although strong-flavored herbs like sage and marjoram are not suitable for fish!
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