Summary

Ingredients

• 4 fish fillet (s), á 180g
• 4 tablespoon lemon juice
• 4 tablespoon herbs, fresh, chopped
• 2 tablespoon cognac
• salt
• pepper
• 3 tablespoon oil
• Butter, for the foil
• 4 tomato (s), (according to fish size)
• 4 tablespoon crème fraîche (to taste)
• 2 tablespoon cheese, grated, if you like

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Instructions

1. Quantities at will, good eaters 2 pieces of fish each, each fish fillet can be used!
2. Clean the fish pieces. Marinate with a mixture of lemon juice, herbs, cognac, salt, pepper and oil for at least 20 minutes. Preheat the oven to 200C.
3. For each serving, cut a piece of aluminum foil so that you can fold in the fish and fold the edges. Brush the shiny side with butter. Place the fish pieces on the foil, cover with tomato slices and herbs, drizzle with the drained marinade, cover with crème fraiche (or flakes of butter). If you like, you can sprinkle with grated cheese.
4. Close and fold the foil so that no juice can leak out. Place the parcel on the grill rack (the baking sheet underneath) or directly on the baking sheet, cook for about 15 minutes. The fish is done when the foil bends (even when it does not bend). Cut the foil packet in the middle, serve the fish in the foil.
5. Side dish: rice
6. Wrap the rest of the marinade, tomatoes with herbs and crème fraiche in aluminum foil and put it in the oven to make a delicious sauce!
7. Can be prepared quickly.