|per 100 g||Total Recipe|
|Gross weight||100 g||235 g|
|Energy||411 kJ / 99 kcal||965 kJ / 231 kcal|
|Sat. fat||1 g||2 g|
|Unsat. fat||4 g||8 g|
|Fibre||1 g||2 g|
|Salt||31 mg||73 mg|
30 gCherry tomato red
20 gSweet pepper
21 mlwine, table, white
11 mlOlive oil extra-virgin
235 gTotal recipe weight
Cut the onion and the pepper into long thin strips of about 0.5cm wide and cut a few cherry tomatoes in half.
Tear off a piece of Aluminium foil of about 20cm length; shale the long ends upward together so you get a little water proof boat of foil.
Sprinkle the inside of the foil royally with olive oil.
Make a mixed bed of the peppers and onions.
Place the Cod on top of your vegetable bed and sprinkle the cherry tomatoes over the top.
Add the white wine and finish by seasoning with some Salt, Pepper and the dried basil.
Finally drizzle a little more oil over the top and fold the foil close like an envelope. Try to make the package air tight to keep all the flavours and steam inside.
Fire up the BBQ and cook for 8 -15 minutes depending on how the temperature of your BBQ and how firm you want your fish.
The package will blow up a little bit like a balloon, this is a sign that the fish is cooked
Serve in the foil and enjoy.
you can also use some vegetable stock cubes or fish seasoning to give the fish fuller flavour.
Serve with some rice or couscous salad.
You can also put in the oven at 200c for 10 to 15 minutes