Wrapped pike filet with garden herbs, tomato & basil mash

Ingredients

Yield: Serves 2

 

• Fish ingredients

  • 2 pike filets (700gr)
  • 1 fennel bulb (cut into 5 slices)
  • 1 red onion (cut into 5 slices)
  • 1/2 cup of chopped garden herbs
  • 1/2 cup of olive oil

• Tomato mash ingredients

  • 12 cherry tomatoes (of different colors)
  • 1/4 cup of freshly chopped basil
  • 1/4 cup of olive oil
  • 2 tablespoon of balsamic vinegar

Preparation

Difficulty:

Easy

Total Time:

30 Minutes

 

1. Cooking the fish

   1. Blend the garden herbs and olive oil together in a food processor to obtain a pesto-textured base
   2. Season the filets with salt and pepper, cover with the herbs mixture
   3. On a large aluminum foil dispose onion, fennel and then fish filets on top
   4. Form an envelope with the aluminum foal in order to keep savors inside
   5. Cook on the BBQ over medium – high heat during 15 minutes.

2. Preparing the tomato mash

   1. Dispose the cherry tomatoes (whole) and let them grill until they start to burst
   2. transfer them in a pie platter and brush with of olive oil & balsamic vinegar
   3. Put the platter on the BBQ for 5 minutes, then remove it and coarsely mash the tomatoes