Pickerel and Potato Packets

By JimMac

Cooking in a foil packet on the grill makes cleanup a snap. Use a mandoline to cut thin, even potato slices. If you don't have one, use cooked potatoes and cut into thicker slices.

Ingredients

• 3 tbsp (45 mL) extra-virgin olive oil
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (15 mL) chopped fresh parsley
• 2 tsp (10 mL) chopped fresh dill
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 12 oz (340 g) Yukon Gold potatoes, (unpeeled), sliced paper-thin crosswise
• 1 small onion, thinly sliced
• 1-1/2 lb (680 g) skinless pickerel fillets, cut in 4 pieces

Details

Adapted from thefoodchannel.com

Preparation

Step 1

In small bowl, whisk together 2 tbsp of the oil, lemon juice, parsley, dill and half each of the salt and pepper; set aside.

In bowl, toss together potatoes, onion and remaining oil, salt and pepper. Divide among 4 large squares of double-thickness foil. Top each with fish; drizzle with lemon mixture. Fold and seal packets, leaving airspace for steam.

Place packets on grill over medium-high heat; close lid and grill until potatoes are tender,
12 to 15 minutes.