Fish in Foil with Olive Polenta

For the fish in foil with olive polenta preheat oven to 150 °C convection. Wash fish fillet and pat dry well.

Place pieces of aluminum foil on top of each other, brush with olive oil and lightly salt. Place the fish fillet on top, sprinkle with lemon juice, salt and spread the ginger on top.

Cut cocktail tomatoes into quarters and place on top of the fish. Cut young onion into fine rings and sprinkle on top.

Close the foil tightly. Foil ends should be only at the top, so that nothing can leak safely. Put the packets in the oven and cook for 20-25 minutes.

Meanwhile, for the polenta, sauté the pieces of scarlet in hot olive oil until translucent, add garlic and polenta and sauté briefly.

Pour in the soup and let it swell over low heat while stirring.

Cut olives into small cubes and stir into the polenta. Season to taste with salt.

Take the fish out of the foil (be careful, it’s hot!) and serve with the polenta. Serve the fish in the foil with olive polenta.

Preparation Tip:

Serve the fish in foil with olive polenta with a crisp salad.

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