Italian grilled fish

Ingredients for 4 servings:

• 4 fish fillets of your choice (frozen, boneless)
• 1 large onion(s)
• 2 tomatoes
• 4 tsp capers, pickled
• some olive oil
• some lemon juice
• Salt and pepper from the mill
• aluminum foil

Instructions

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

Pour a little oil onto a piece of aluminum foil approximately A4 in size, place a frozen fish fillet in the center, and season with a generous squeeze of lemon juice, salt, and pepper. Cut the tomatoes and onion into thin slices or rings and distribute evenly among the fillets. Sprinkle the capers on top. Now fold up the aluminum foil on all sides, bring it together in the middle, and seal it as tightly as possible (so that a clear “seam” is created). Before grilling, pierce the foil several times along the side of the seam with a fork to allow steam to escape. If you want a little more fish and vegetable stock, pierce the wrapper a few minutes before the end of cooking. Now cook on the side of the grill or at medium heat for 20-30 minutes (the cooking time depends primarily on the thickness of the food). Transfer the wrappers directly from the grill to the plates and open them only on the plate. Serve with bread and a green salad, or, of course, pasta salad. There are virtually no limits to the choice of fish, but it should definitely be completely boneless fillets from the frozen food section. These packages are easy to prepare, as they freeze well and can also be grilled (semi-)frozen. This will add a few minutes to the cooking time.