Cod From the Foil

Place 2 pieces of 30 x 30 cm aluminum foil on the surface and brush each with 1 tbsp. olive oil. On each piece of foil place 3 lemon slices (untreated), 2 basil stems, 2 estraqon stems and 2 parsley stems.

Place cod fillets on top of the culinary herbs. Form 50 g cherry tomatoes on each fish. Close aluminum foil into a packet and place on a baking sheet.

Cook the fish in the heated oven at 210 degrees (convection oven 190 degrees) on the 2nd rack from the bottom for 18 minutes.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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