Herb fish on pepper strips

Name: Herb fish on pepper strips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 discs (à approx. 200 g) Victoria perch (or cod fillet); 7-10 Tbsp Salt; 7-10 Tbsp juice of 1/2 lemon; 1 (approx. 750 g) red, green and yellow peppers; 4 Spring onions; 1 TABLESPOON Oil; 7-10 Tbsp ground red chili; 1/2 bunch Thyme; 4 pieces of aluminium foil; 7-10 Tbsp Lemon slices and thyme

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 discs (à approx. 200 g) Victoria perch (or cod fillet)
7-10 Tbsp Salt
7-10 Tbsp juice of 1/2 lemon
1 (approx. 750 g) red, green and yellow peppers
4 Spring onions
1 TABLESPOON Oil
7-10 Tbsp ground red chili
1/2 bunch Thyme
4 pieces of aluminium foil
7-10 Tbsp Lemon slices and thyme

Directions

1
Wash the fish, dab dry, season with salt and lemon juice. Clean, wash and cut the peppers into strips. Clean and wash spring onions. Brush aluminium foil with oil and spread the strips of bell peppers on top.
2
Place fish on top of the vegetables and sprinkle with chilli. Place a spring onion on each of them. Pluck the thyme leaves from the stalks and sprinkle over them. Seal the foil and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes.
3
Put fish and vegetables on plates and garnish with thyme and lemon slices. Ciabatta tastes good with it.