Redfish with tomato and mozzarella in foil

Ingredients for 4 servings:

• 4 redfish fillets
• 50 g pine nuts
• 4 tbsp lemon juice
• salt and pepper
• 1 clove(s) garlic
• 1 bunch of basil
• 50 g Parmesan, grated
• 150 ml olive oil
• 4 tomatoes
• 2 balls of mozzarella

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Rinse the redfish under cold water, pat dry, and season with lemon juice, salt, and pepper. Roast the pine nuts in a pan without fat. Peel the garlic and blend it finely with the basil, Parmesan cheese, olive oil, and pine nuts in a blender. Season the pesto with salt and pepper (we’ve tried it without the pine nuts before, but it lacks some of the flavor). Slice the tomatoes and mozzarella, season with salt, and pepper. Spread four pieces of aluminum foil on the table and place the redfish fillets on top. Arrange the mozzarella and tomatoes on top of the fish in a shingle-like layer. Spread the pesto over the foil. Fold the foil over and slit the top, tucking in the sides. Bake the parcels in the oven at 150°C for approximately 20-30 minutes, depending on the thickness of the fillets (test for doneness). Serve with a green salad and rice, for example.