Summary

Ingredients

• 2 fish fillet (s), e.g. cod, redfish or similar, 00 g each
• 2 small zucchini or 1 large one
• 1 bell pepper (s)
• 2 tomato (s)
• 1 onion (s), red
• possibly garlic
• 2 tablespoon olive oil
• 2 tablespoon lemon juice
• Herbs (thyme, oregano, rosemary)
• some salt and pepper

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Instructions

1. Preheat the oven to 180 °C (356 °F). Tear off two large pieces of aluminum foil (roughly 40 cm long), place on the work surface, and spread 1 tablespoon of olive oil in the center of each piece.
2. Halve the zucchini lengthways and cut into narrow strips. Cut the bell pepper into small pieces. Core the tomatoes and cut into small pieces. Halve the red onion and cut into fine half-rings. Mince the garlic if using.
3. Distribute the cut vegetables evenly on the two aluminum foil pieces. Season with herbs, salt, and pepper.
4. Rinse the fish fillets under cold water and pat dry. Place one fillet on top of the vegetables on each foil piece. Pour 1 tablespoon of lemon juice over each fish fillet and season with salt and pepper.
5. Fold and seal the aluminum foil tightly around the fish and vegetables to create closed packets. Place the packets on a baking sheet and bake in the preheated oven for 20 minutes.
6. Serve with rice or baguette to soak up the cooking liquid, or enjoy without a side dish for a low-carb meal.