Ingredients

The following ingredients have 6 Servings
  • 6 pcs Silver foil (approx. 30 x 40 cm)
  • Oil
  • 6 Halibut fillet (approx. 200 g each)
  • 3 Tbsps lemon juice
  • 1 bunch scallions (cut into 10 cm long slices)
  • 1.75 cups white Asparagus (peeled, spears halved)
  • 1.75 cups green Asparagus (fat end peeled)
  • 1.333 cups small zucchini (quartered lengthways)
  • 2 Tbsps olive oil
  • 2 unwaxed lemons (thinly sliced)
  • 12 sprigs fresh Dill
  • 18 sprigs fresh thyme

Instruction

  • Brush the foil with the oil. Drizzle the fish with the lemon juice and leave to steep for 10 min.
  • Brush the spring onions, asparagus and the courgettes with olive oil and season lightly with salt.
  • 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.
  • Grill the fish parcels for around 8 min and turn once. Grill the vegetables next to the parcels and serve both together.