Ingredients:
Fish Fillets or Whole Fish (Best pan sized reef fish eg snapper, pearl perch, coral trout ect)
Tomato
Onion
Garden Herbs (your favourites, parsley and coriander are great!)
Lime/Lemon
Salt + Pepper
Aluminium foil
Method:
Prepare fish fillet by removing scales and bones. For the whole fish, scale and remove guts and clean. Also add incisions into the sides of the fish.
Finely dice tomato, onion and herbs. Cut Lemon/lime into flat round pieces.
Roll out 2 layers of aluminium foil to cover the fish. (1 layer will probably break, 3+ layers will have heat transfer issues)
Lay the fish onto the al' foil, and smother the fillets with the tomato/onion /herb mixture. For the whole fish, squash the mixture into the incisions and clean gut cavity. Season with salt and pepper.
Add lemon/ lime slices on top of the fish.
Wrap the fish up so it is completely sealed.
Place in a preheated oven at 200 degrees. Can also place onto coals on the fire, spreading little coals on top. For smaller fillets, 10-12 minutes, larger fillets 15 minutes. Smaller whole fish 15 minutes, larger fish 20 minutes.
Comments