Fish Out Of Foil
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 piece (s) fish fillet (s) (e.g. pollack, cod, redfish, salmon), also frozen
- 0.5 ½ tomato (s), sliced
- 0.5 ½ onion (s), thinly sliced
- 1 tablespoon basil, chopped (also frozen)
- Lemon juice
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Wash the fish fillet briefly and pat dry (does not have to be thawed if frozen fish is used - the cooking time will then simply be longer).
- Spread out a large piece of aluminum foil and place the onion slices close to each other (spread over an area the size of the fish fillet needs) on the shiny side of the foil. Place the fish on top and drizzle with a little lemon juice on both sides. Then season with salt and pepper. Now distribute the herbs on the upper side of the fish and cover with the tomato slices. Wrap the foil around it and seal it tightly.
- Now place the package in the preheated oven (onions at the bottom, tomatoes at the top) and cook at 200 ° C for about 20 minutes (if the fish is still frozen, more than 30 minutes). Serve immediately.
- Note from the chef`s recipe processing: If you do not want to use aluminum foil, use parchment paper or baking paper for the packets. If you use lemon juice and salt, this is recommended for health reasons. There is also aluminum foil coated with baking paper. You can also use these.
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