Summary

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

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Instructions

1. Wash, clean and dab the fish.
2. 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.
3. Cook on the grill or in the oven for 15-20 minutes.
4. It goes well with olive bread or jacket potatoes, rosemary potatoes and a little herb quark.