Info: Everyone gets their own little packet, which they unwrap on their plate. And, what’s even nicer, you can always modify the packet recipe another time, depending on your mood and supplies, e.g. also in Thai style, spiced with curry paste, with ginger, galangal and Thai basil …
Prepare four sheets of tin foil, large enough to wrap the fish with the coating. Season the fish pieces all around with salt and season with pepper from the grinder. Rub with oil and place each on a piece of tin foil in the center.
Blanch (scald) the tomatoes, skin, core and dice. Pit the olives, cut them in half. Dice the garlic very finely and cut the kitchen herbs into strips.
Distribute all these seasoning ingredients evenly on the fish pieces. Seal the packets: To do this, lift the foil and fold it very loosely over the filling – that is, there must still be free air space over the piece of fish. Pinch the packets tightly on all sides so that there is no leakage and no steam can escape. Then bake at 200 degrees in a heated oven for about eight to ten minutes, until the fish meat looks white and juicy. Take the packets to the table, where everyone unpacks his packet equally. White bread is enough to soak up the juice from the foil packet.
Drink: A fine Weissburgunder from the Palatinate. We have a barrel-aged
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