Tomato Fish in Aluminum Foil

Summary

Ingredients

• 500 g fish fillet (s), (plaice)
• 4 medium tomato (s)
• 1 tablespoon herbs, fish, chopped
• 1 clove garlic, finely chopped
• 4 teaspoons lemon juice
• 8 teaspoons olive oil
• salt
• Pepper, black, freshly ground
• Chilli flakes

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Instructions

1. This recipe is only intended to give a rough guide, because the fish and herbs are wonderfully variable and it can taste different every time. However, it is definitely a very healthy and quick to prepare dish. Tomatoes contain potassium, fish omega-3 fatty acids and iodine - important for detoxification and active hormone production. Cod, haddock and pike are particularly suitable as low-fat alternatives to plaice.
2. Preheat the oven to 200 ° C.
3. Wash the plaice fillets and pat dry. Season with lemon juice, salt and pepper.
4. Wash the tomatoes, remove the stalk and cut across into thick slices.
5. Spread half of the olive oil on two large pieces of aluminum foil (approx. 44 x 44 cm). Spread the tomato slices on top, season with salt, pepper and sprinkle with the garlic and herbs. Place the fish on top and drizzle with the remaining olive oil.
6. The aluminum foil must now be sealed tightly. To do this, fold the sides up, hold them together in the middle and start to fold the aluminum foil tightly until you get to the fish. Fold in the front and back and also fold tightly. Place the fish parcels on a baking sheet and cook in the oven for about 30 minutes.
7. If you have properly sealed the aluminum foil, the packets inflate after about 25 minutes. The fish is now cooked for about 5 minutes with the steam from the liquid in the tomatoes and the essential oils from the herbs. The fish should be allowed to inflate these 5 minutes, regardless of whether the parcel inflates after 20 or 30 minutes - that depends heavily on the oven, the temperature and the size of the parcel.
8. Place the parcels on plates and cut open with scissors so that the contents of the aluminum foil can be eaten. Pay attention to the hot steam!
9. Cooked rice goes very well as a side dish (plan about 70 g uncooked rice per person). You can put this in the aluminum foil, because it tastes particularly delicious in the liquid. Baguette would also be possible.
10. I prefer some basil, oregano and thyme as herbs. The latter should not actually be missing. Dill, chives, rosemary and sage are also possible, depending on the fish and taste.
11. Tip:
12. If you have a very thin fish fillet - such as B. with plaice - has, you can also make good rolls, e.g., insert a sprig of thyme and secure it with roulade needles, or you can drill a hole with a roulade needle and stick a sprig of rosemary through it. If you have a thick piece of fillet, a few fresh herbs are also very good. These should preferably still be on the branch, because they can be removed more easily later and also look better than individual leaves, which look rather withered after steaming.

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