Monkfish in an aluminum package

Ingredients for 1 servings:

• 1 monkfish fillet(s) (frozen or fresh)
• 2 potatoes
• 1 cup of soup vegetables (frozen), amount as desired
• 1 handful of parsley (alternatively dried)
• 1 small tomato(s)
• lemon juice
• Salt
• 2 cl broth
• pepper
• possibly herbal salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the monkfish (please thaw frozen fish first), pat dry, and season with lemon juice, then set aside. Peel and quarter the potatoes, and pre-cook for about 15 minutes. Thaw the soup vegetables thoroughly. Wash the tomato, remove the stem, and slice. Wash the parsley thoroughly, pat dry, and finely chop. Place a large piece of aluminum foil on a deep plate. Season the fish with salt and pepper, and place it on a piece of aluminum foil. Place the tomato slices on the fish and season lightly with herb salt, if desired. Sprinkle some of the chopped parsley over the top. Place the cooked potatoes around the sides of the fish and cover everything with the soup vegetables. Sprinkle the remaining parsley over the potatoes and pour in 2 cl of stock. Seal the parcels tightly to prevent any liquid from escaping (roll up the center fold first, then the sides). Preheat the oven. Cook the finished parcel on a baking sheet at 180°C fan-assisted oven for about 30 minutes. Serve in a deep plate, straight from the parcel. Tip: If you like, you can sprinkle a bit of horseradish directly onto the fish before adding the tomato slices—this will add even more flavor to the broth.