Grilled Halibut Wrapped in Foil

Ingredients

• 4 pieces of aluminum foil (about 30 x 40 cm each)
• oil for coating the foil
• 4 halibut fillets (about 200 g each)
• 2 tbsp lemon juice
• 1 bunch spring onions
• 150 g White Asparagus
• 150 g green asparagus
• 150 g small zucchini
• 2 tbsp olive oil
• Sea salt
• 2 Organic lemons
• 8 stalks fresh dill
• 12 stalks fresh thyme
• black pepper from the grinder

Instructions

1. 1.

   Brush the four pieces of foil thinly with oil. Wash and pat the fish dry. Drizzle with lemon juice and let sit for 10 minutes. Wash and trim the spring onions, cutting them into about 10 cm long pieces. Peel the white asparagus and halve the stalks. Wash the green asparagus and peel only the thick ends. Wash the zucchini and quarter lengthwise. Brush the spring onions, asparagus, and zucchini sticks lightly with olive oil and season with a pinch of salt. Rinse the lemons hot, dry rub them, and slice into thin wedges.

2. 2.

   Wash and dry the dill and thyme. Pat the fish dry, season with salt and pepper, and lay it on the foil. Top each fillet with lemon slices, dill, and thyme. Loosely close the packets and fold the edges tightly around the contents. Preheat the grill. Grill the fish packets for about 8 minutes, turning once. Place the prepared vegetables beside the fish packets on the grill to take on a slight color. Serve fish and vegetables together.