Description
It is very convenient that the foil can be portioned cook the fish separately, for each consumer. Fish it turns out tender. The marinade, the vegetables and spices give the fish flavor and juiciness.
Ingredients
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Lemon
0.5 piece
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Seasoning
1 tsp
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Fish
800 g
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Vegetable oil
1 Tbsp
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Parsley
1 coup
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Cilantro
1 coup
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Carrots
25 g
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Onion
40 g
Cooking
Clean fish, remove the intestines, cut off the spines. Cut the head and tail (of which you can cook light soup). Wash under running water, dry it.
Cut into portions.
The pieces of fish grate and grill seasoning for fish Forester, sprinkle with a little lemon juice and leave to marinate for 30-60 minutes.
Prepare stuffing. Onions and carrots cut into small cubes and priusquam in a pan in a little water until soft. Add finely chopped greens, you can optionally add some dried herbs (0,5 tsp) and vegetable oil, mix well.
Foil cut into 4 rectangular pieces, put on the table, shiny side up, grease with a small amount of vegetable oil. Every piece of fish stuffed with prepared stuffing, put them in the middle of the foil and tightly wrap to baking, does not leak juice.
Once the coals flecked with white ashes on the grate and grill the fish put on the grill, turning occasionally. The cooking time depends on size of pieces. Fish turns out very tender. Serve the fish directly in the foil, on the side you can prepare vegetable shashlik or bake potatoes in the coals.
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