Aluminum-Wrapped Lingcod
Lingcod in foil: It’s almost impossible to resist! Almost no fat, only 200 calories and cooking it in foil keeps the lingcod wonderfully juicy.
Ingredients
- 300 g Mushrooms
- 3 Carrots
- 125 ml classic vegetable broth
- Salt
- Pepper
- 600 g lingcod fillet (4 fillets)
- 2 stalks lemongrass
Instructions
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1.
Clean and slice the mushrooms.
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2.
Wash, peel, and wash the carrots. First cut lengthwise into thin slices, then cut into fine strips.
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3.
Add the carrot strips with 5 tbsp broth to a pot, add mushroom slices, cover, and steam for about 5 minutes over medium heat. Season with salt and pepper.
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4.
Prepare four large pieces of aluminum foil (about 30x30 cm) on the work surface. Fold up the edges slightly so nothing can leak later.
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5.
Distribute the vegetables onto the four pieces of foil. Rinse the fish fillets, pat dry, and place them on top of the vegetables. Season with salt and pepper.
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6.
Clean the lemongrass, wash it, remove the tough outer leaves; finely chop the soft interior and sprinkle over the fish fillets.
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7.
Drizzle 2 tbsp vegetable broth over each portion. Fold the foil tightly into packets and grill for 12-15 minutes on a hot grill.
