Summary

Ingredients

• 1 lemon (s), untreated
• 150 g fish fillet (s) (panasius fillet)
• salt and pepper
• 2 teaspoons olive oil
• 1 beefsteak tomato (s)
• 100 g sprin onion (s)
• 1 bay leaf
• 1 pinch thyme, dried
• 2 olives, black, pitted
• 15 g capers, pickled
• 1 pinch (s) sugar

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Instructions

1. Peel 1/3 of the lemon zest with the zest zipper. Season the fish with salt and pepper. Brush the piece of aluminum foil with oil, place the fish on it and sprinkle with the lemon peel, seal the aluminum foil tightly around the fish.
2. Finely dice the tomato. Dice the white part of the spring onion, cut the green part into rings and sauté. Add the tomato, bay leaf and thyme. Cut the olives into slices, add to the sauce with the capers and simmer briefly.
3. Cover the fish parcel in a saucepan with a little water and steam over low heat for about 5 minutes. Season the sauce with salt, pepper and sugar, remove the bay leaf.