Summary

Ingredients

• 4 fish fillet (s), your choice (frozen, boneless)
• 1 large onion (s)
• 2 tomato (s)
• 4 teaspoons capers, pickled
• some olive oil
• some lemon juice
• Salt and pepper from the mill
• Aluminum foil

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Instructions

1. Put a little oil on a piece of aluminum foil about the size of A4, place a frozen fish fillet in the middle and season with a generous splash of lemon juice and a little salt and pepper.
2. Cut the tomatoes and onions into thin slices or rings and distribute them evenly on the fillets. Pour the capers on top. Now fold up the aluminum foil on all sides, bring it together in the middle and close it as tightly as possible (so that a clear seam is created.)
3. Before grilling, prick the aluminum foil on the side of the seam a few times with a fork so that steam can escape. If you want a little more fish and vegetable stock, the packaging only punctures a few minutes before the end of cooking.
4. Now cook on the edge of the grill or on a medium heat for 20-30 minutes (the cooking time depends primarily on the thickness of the food). Put the parcels straight from the grill on the plates and only open them on the plate. Bread and green salad or, of course, pasta salad go well with it.
5. There are virtually no limits to the choice of fish, but it should definitely be completely boneless fillets from the frozen food department.
6. These packages are very easy to prepare because they can be frozen well and can also be (half) frozen on the grill. This increases the cooking time by a few minutes.