Aluminium trays, or folded and shaped aluminium sheets
Boneless, skinless fish darnes ,150- 200 g each (Any thick fish fillets will work for this recipe)
1 bell pepper
Cherry tomatoes (6-9 per parcel)
One Garlic clove
Fresh herbs of our choice: Parsley, chervil, dill, coriander, etc..
Salt and pepper
Cheap white white
Start by lighting off the BBQ (if using charcoal), you will need medium heat to cook those parcels.
Use disposable aluminium trays or alternatively fold a piece of aluminium foil in two and shape into a bowl by folding the edges
Thinly slice the Courgette, the onion and pepper, layer those at the bottom of the trays. Sprinkle with Garlic and chopped herbs
Add the pieces of fish, season over with coarse Sea salt. Place a few knobs of butter, top with a slice of lemon.
Add the cherry tomatoes around the fish.
Wet with a generous amount of White Wine. (alcohol evaporates while cooking). Plenty liquid at the bottom will cook the vegetable while preventing them from burning, while the rising steam, will slowly melt off the butter and gently cook the fish to perfection.
20 minutes should be enough to cook those parcels, Serve those directly as soon as the fish is cooked through.