Fish Parcels from Kettle Grill
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g salmon fillet (s)
- 300 g cod fillet (s)
- 2 tablespoon salt lemon (s), diced or some fresh lemon wedges
- 1 large tomato (s), including four thick slices
- 4 basil leaves
- 1 teaspoon thyme
- salt and pepper
- garlic oil
- Aluminum foil and baking paper
Print Recipe
Pin Recipe Instructions
- Place a sheet of baking paper on two large layers of aluminum foil. Drizzle with garlic oil and place the fish cut into four pieces on top. Salt, pepper, sprinkle with thyme and salted lemon and cover each piece of fish with a large basil leaf. Then put a slice of tomato on each and drizzle everything with garlic oil again. Wrap the parchment paper tightly around the fish and wrap everything with the aluminum foil.
- Preheat the grill to good heat, preparing a direct and indirect heat zone. Cook the fish parcel on direct heat for 10 minutes with the lid on, then switch to indirect heat and cook again for 10-15 minutes.
- We like to serve pre-cooked potatoes marinated with grilled ruby and oil, which have been on the grill for approx. 20 minutes. Aioli also fits well.
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