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Categories:Viewed: 68 - Published at: 2 years ago
Ingredients
- 1 (2 lb/1 kg) whole pickerel, cleaned
- 3/4 tsp (4 mL) each salt and pepper
- 1 cup (250 mL) fresh parsley, dill or tarragon sprigs or whole chives
- 2 tbsp (30 mL) chopped fresh parsley, dill, tarragon or chives
- 2 tbsp (30 mL) butter, melted, or extra-virgin olive_oil
- 1 lemon, cut_in wedges
Method
- Cut 2 or 3 diagonal slashes in each side of fish; sprinkle, inside and out, with salt and pepper. Stuff cavity with parsley sprigs; set aside.
- Cut 36-inch (90 cm) long piece heavy-duty or double-thickness foil; grease. Centre fish on foil; sprinkle with chopped parsley and drizzle with butter. Bring foil up over fish; double-fold and press edges in to seal.
- Place packet on grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 20 minutes. Serve with lemon wedges.
