Fish Parcels À La Floo
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g fish fillet (s), e.. Victoria perch, redfish, salmon
- 200 g cocktail tomatoes, red and / or yellow
- 50 g olives, reen, without stone
- 4 tablespoon olive oil
- Handful basil, torn
- Splash lemon juice
- sea-salt
- pepper
Print Recipe
Pin Recipe Instructions
- Wash, clean and dab the fish.
- Spread 4 equal pieces on 4 sheets of aluminum foil and then season with a splash of lemon juice, 1 tablespoon olive oil, salt and pepper each. Distribute the remaining ingredients on the packets and then gather the foil and form packets out of it.
- Cook on the grill or in the oven for 15-20 minutes.
- It goes well with olive bread or jacket potatoes, rosemary potatoes and a little herb quark.
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