Recipe Serves 2
-2 filets of a thick fish of your choice (ex: cod, salmon)
-5-6 vegetables sliced to around the same thickness (ex: zucchini, red onion, peppers, squash, green beans, etc.)
-salt & pepper
-fresh lemon juice
-1 T lemon zest
-1 C chopped walnuts (food processor grinds them nicely)
-1 T fresh parsley- chopped
-1 T fresh thyme- chopped
Directions: Preheat the grill or the oven to 400 degrees. Arrange vegetables in the center of a long sheet of foil. Top with fish fillets. Drizzle everything with EVOO, freshly squeezed lemon juice & season with salt and freshly cracked pepper. Sprinkle half of the parsley & thyme on top of the fish and vegetables.
For the walnut-herb crust, combine walnuts, lemon zest and the other half of the parsley & thyme. Pat the mixture on top of the fish. Carefully crumble the foil together in the center. If needed, add another piece of foil underneath in the opposite direction to make sure the fish is fully covered and that there is space for the fish to steam.
Cook on the grill (or the oven) at medium heat with the grill cover closed for about 15-18 minutes. Serve with a lemon wedge and a glass of pinot grigio.
Video & Graphics by Trevor Polly