Delicious fish dish from the BBQ. The BBQ usually brings out the core flavours of the fish and vegetables. It doesn’t need a lot of extra’s but is just very pure. I love it! this one tastes perfectly with a nice rose or white wine.
Ingredients for 2 pers.:
- 2 panga filets
- 1 red onion
- 1 paprika
- 150 g cherry tomatoes
- fresh herbs as parsley, basil and dill
- 2 garlic cloves
- olive oil
- 1 lemon
- pepper and sea salt
How to prepare it:
Grate the zest of the lemon and chop it finely. Finely chop the herbs. Peel the onion and cut it into thin strips. Peel the garlic and cut it into thin slices.
Set a deep aluminum tray and rub the bottom with olive oil.
Cut the tomatoes into quarters and cut the peppers into small pieces. Cover the bottom of the aluminum tray with half the vegetables. Sprinkle half the lemon zest, herbs, onion and garlic over it. Sprinkle some pepper and sea salt over it. Drizzle some olive oil over it. Now place the fish on the vegetables and divide the remaining vegetables, herbs and lemon zest over it. Sprinkle some sea salt and pepper over it and finish with a little olive oil.
Put the tray on the hot BBQ and let it come to a boil. Simmer for around 15 to 20 minutes. (In case you want to speed it up, you can close the top of the tray with some alu foil)