Fish Fillets in the Foil

Defrost frozen fish in the refrigerator for one night.

Halve the peppers and peperoncino, remove seeds, rinse, cut into coarse pieces. Remove the peel from the onions and garlic, coarsely chop, together with 3/4 of the mint, spices and butter in the cutter form and finely grind (or put in tall container and grind with a hand blender). As the last step, add the coconut, perhaps seasoning the quantity with pepper and salt.

Preheat stove to 180 °C. Spread X (each according to the number of fish fillets) pieces of aluminum foil about 25 x 20 cm and place 1 fish fillet on each. Squeeze lemon, drizzle juice over fish, then spread paste on top. Form aluminum foil into “shuttles” and place them end to end on the oven tray. Place the baking tray in the middle of the oven and cook the fillets for about 20 minutes. Garnish with the remaining mint leaves.

In the meantime, cook long-grain rice in salted water and serve with the fish fillets.

Tip: Always use aromatic spices to refine your dishes!

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