White fish en papillote 

White fish en papillote

(0)

Difficulty:easy
Preparation:45 min
Ready in:45 min
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Ingredients

For servings

6 piecesSilver foil approx. 30 x 40 cm
Oil
6Halibut fillet approx. 200 g each
3 tablespoonslemon juice
1 bunchscallions cut into 10 cm long slices
1 ¾ cupswhite Asparagus peeled, spears halved
1 ¾ cupsgreen Asparagus fat end peeled
1 ⅓ cupssmall zucchini quartered lengthways
2 tablespoonsolive oil
2unwaxed lemons thinly sliced
12 sprigsfresh Dill
18 sprigsfresh thyme
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Directions

1 Brush the foil with the oil. Drizzle the fish with the lemon juice and leave to steep for 10 min.
2 Brush the spring onions, asparagus and the courgettes with olive oil and season lightly with salt.
3 Pat the fish dry and season with salt and ground black pepper. Place each fillet on a piece of aluminium foil and cover with lemon slices, dill and thyme. Close the foil loosely and heat the barbecue.
4 Grill the fish parcels for around 8 min and turn once. Grill the vegetables next to the parcels and serve both together.
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