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🍽️ Fish in foil packets with asparagus and tomatoes

212 kcal · 30 min · 4 servings

Ingredients

• 4 turbot fillets (200 g each)
• 8 cherry tomatoes
• 12 stalks green asparagus
• 1 organic lemon
• 1 garlic clove
• aluminum foil
• 4 tsp butter
• 2 tsp olive oil
• 0.5 bunch dill
• salt
• pepper

Instructions

1. 1. Rinse the sole fillets under running water.
2. 2. Pat the fish fillets dry with a kitchen towel.
3. 3. Wash the cherry tomatoes.
4. 4. Pat the tomatoes dry.
5. 5. Halve or quarter the cherry tomatoes.
6. 6. Wash the asparagus.
7. 7. Peel the bottom third of the asparagus stalks with a vegetable peeler.
8. 8. Remove the woody ends of the asparagus stalks.
9. 9. Bring salted water to a boil.
10. 10. Cook the asparagus in the boiling water for 2 minutes.
11. 11. Drain the asparagus.
12. 12. Shock the asparagus with cold water.
13. 13. Halve the asparagus stalks if they are too long.
14. 14. Wash the lemon.
15. 15. Grate fine lemon zest from the peel.
16. 16. Finely chop the lemon zest.
17. 17. Cut 6 nice slices from the lemon.
18. 18. Halve the lemon slices.
19. 19. Peel the garlic clove.
20. 20. Finely chop the garlic clove.
21. 21. Mix the chopped garlic with the lemon zest.
22. 22. Prepare 4 large pieces of aluminum foil.
23. 23. Spread the garlic-lemon mixture in the center of the aluminum foil.
24. 24. Add 1 teaspoon of butter to each packet.
25. 25. Place the fish fillets on the butter.
26. 26. Add the tomatoes.
27. 27. Add the asparagus.
28. 28. Place the lemon slices on top.
29. 29. Drizzle oil over everything.
30. 30. Wash the dill.
31. 31. Shake the dill dry.
32. 32. Pick the dill into small pieces.
33. 33. Season the dish lightly with salt.
34. 34. Season the dish lightly with pepper.
35. 35. Seal the aluminum foil into packets.
36. 36. Preheat the grill.
37. 37. Place the packets on the hot grill.
38. 38. Cook the packets for approx. 10 minutes.

Nutrition per serving

• kcal: 212
• Protein: 29 g · Fett/Fat: 9 g · Carbs: 3 g