Grilled zander from the newspaper

Name: Grilled zander from the newspaper
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 small bunch of dill and flat parsley; 2 Spring onions; 1 Organic Lemon; 2 pike-perch ready for cooking (à approx. 600 g); 7-10 Tbsp salt, pepper; 7-10 Tbsp Oil; 8 large double sheets of newsprint; baking paper, possibly aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 small bunch of dill and flat parsley
2 Spring onions
1 Organic Lemon
2 pike-perch ready for cooking (à approx. 600 g)
7-10 Tbsp salt, pepper
7-10 Tbsp Oil
8 large double sheets of newsprint
baking paper, possibly aluminium foil

Directions

1
Soak newspaper in plenty of water. Wash herbs and shake dry. Clean and wash spring onions and cut into rings. Wash lemon hot, dry and cut into slices.
2
Wash the zander from the inside and outside and dab dry. Season inside with salt and pepper. Fill with herbs, spring onions and lemon slices. Spread a thin layer of baking paper with oil on one side. Place fish side by side on the oiled side.
3
Wrap first in baking paper, then in newspaper.
4
Slide the annealed charcoal in the grill tray to the right and left to create a charcoal-free zone in the middle of the grill. Place the fish there and grill indirectly for approx. 1 hour. After about 30 minutes, check that the newspaper is still moist enough to prevent it from burning.
5
Possibly put aluminium foil underneath.