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. First tear off two large pieces of aluminum foil (approx. 40 cm long) and place them on the work surface. Spread a tablespoon of olive oil in the middle of each of the aluminum foil. Preheat the oven to 180 ° C (convection).
2. Then halve the zucchini lengthways and cut into narrow strips, cut the peppers into small pieces. Core the tomatoes and cut into small pieces. Halve the onion and cut into fine half rings.
3. It is important that the vegetable pieces are not too big so that they are ready in the specified time. Spread the cut vegetables on the two aluminum foils and season with herbs, salt and pepper.
4. Rinse the fish fillets briefly with water, pat dry and then place on the vegetables. Pour a tablespoon of lemon juice over the fish fillet and season the fish a little with salt and pepper.
5. Now seal the aluminum foil into a packet. It is important that they are tightly closed, as only then can the fish and vegetables cook properly in their own juice. Place the parcels on a baking sheet and bake in the oven for 20 minutes.
6. Rice or baguette goes well with it, so you can also soak up the resulting brew. Without a side dish, it is suitable for low carb.