Halibut Packets

Ingredients

• 2 bulbs fennel
• 400 g large waxy potatoes
• Salt
• 1 small organic lemon
• 5 stems basil
• 3 tbsp olive oil
• 900 g halibut fillet (6 fillets)
• Pepper

Instructions

1. 1.

   Wash and trim the fennel bulbs, cutting off the stalks in a wedge shape; slice the bulb into fine strips.

2. 2.

   Wash, peel, and dice the potatoes into 1 cm cubes.

3. 3.

   Cook the potato cubes in boiling salted water for 7 minutes.

4. 4.

   After 4 minutes add the fennel strips to the potatoes.

5. 5.

   Drain the vegetables, rinse briefly under cold water (shocking) and let them drain well.

6. 6.

   Rinse the lemon hot, dry it. Grate the zest finely, then squeeze the lemon. Wash the basil, shake dry, pluck the leaves and cut into very fine strips.

7. 7.

   Cut six pieces of aluminum foil to about 30x30 cm. Spread 1 tsp olive oil on each foil piece.

8. 8.

   Wash and pat dry the halibut pieces; lay them on the foil pieces, season with salt and pepper.

9. 9.

   Distribute the vegetables over the fish pieces and lightly season with salt and pepper.

10. 10.

    Add a bit of lemon juice, zest and basil to each fish piece.

11. 11.

    Tightly wrap the fish pieces in the foil.

12. 12.

    Grill the packets on a medium‑high grill for 10 minutes on one side.