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Michelle R.
Cod package with sweetcorn from the barbecue
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Ingredients
Directions
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Cut the leeks into thin rings, the peppers into thin strips and the cocktail tomatoes in four. Finely chop the oregano.
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Peel the forest pens with a peeler and then thin them in thin ribbons with the peeler.
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Spread the pieces of aluminum foil on the work surface and divide the leek rings, carrots and peppers in the middle.
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Rub the pieces of cod with salt, freshly ground pepper, lemon juice and mustard and place them on the vegetables on the foil. Put 3 parts of tomato on each piece of fish and sprinkle half of the oregano over it.
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Fold the foil above the cod into packets. Keep the packages in the refrigerator until use.
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Remove the bracts and wires from the corn cobs. Brush the corn with butter and sprinkle with salt, freshly ground pepper and oregano. Pack the flasks in aluminum foil.
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Roast the corn on the barbecue in 15-20 minutes until done, turn them regularly.
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Put the cod packets on the barbecue and let the fish and vegetables be cooked in 10-12 minutes.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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