Fish parcel with lemon and herbs

Name: Fish parcel with lemon and herbs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp grated peel and juice of 1 untreated lemon; 2 TABLESPOONS Olive oil; 5 TABLESPOONS dry white wine; 1 collar Parsley and Dill; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 3 untreated lemons; 800 g Fish fillet (e.g. Victoria perch); 1 Picking salad; 300 g Tomatoes; 150 ml Salad vinaigrette without oil with herbs; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp grated peel and juice of 1 untreated lemon
2 TABLESPOONS Olive oil
5 TABLESPOONS dry white wine
1 collar Parsley and Dill
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
3 untreated lemons
800 g Fish fillet (e.g. Victoria perch)
1 Picking salad
300 g Tomatoes
150 ml Salad vinaigrette without oil with herbs
7-10 Tbsp Aluminium foil

Directions

1
Whisk lemon zest and juice with oil and wine. Wash the herbs, dab dry and chop finely, stir into the marinade. Season with salt, pepper and sugar. Wash the lemons, cut 1 lemon into slices, cut the rest in half. Wash fish, dab dry, cut into 4 pieces. Put the fish on 1 piece of aluminium foil each.
2
Brush with marinade, place 1 slice of lemon on each and wrap in aluminium foil. Cook on the hot grill with the halved lemons for 10-12 minutes. Wash the salad, dab dry and pluck into bite-sized pieces. Wash and clean the tomatoes and cut them into pieces. Mix the lettuce and sprinkle with the vinaigrette. Serve fish with lemon and salad