Grilled Fish Fillet with Toasted Baguette and Rocket Salad

Drizzle four sheets of tin foil with olive oil, season with salt, season with pepper and place a fish fillet on each. Again, season with salt, season with pepper and top with thinly sliced lemon slices and capers. Pack well and double wrap so that the wrapped fish can be turned on the broiler without losing juices from the aluminum package. Grill on the heated broiler for 6 min (turning to the other side).

In the sizzling time, drizzle the baguette slices with olive oil, season with salt and pepper and grill as well. Mix the arugula salad with a salad dressing of forest honey, olive oil, balsamic vinegar, salt and pepper.

Dressing: On the toasted bread, arrange the fish with lemon and capers form and a little arugula salad on top. Spread the remaining salad dressing evenly close to the edge of the plate.

Tip: In case of bad weather, this dish can just as easily be prepared in the kitchen in the kitchen stove or even on the kitchen stove in a frying pan – in this case, first add a little bit of olive oil to the frying pan and then add the wrapped fish fillet.

Cook: This dish was prepared by Sascha Stemberg in the restaurant Stemberg in Velbert-Neviges.

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