Fish in banana leaf

Ingredients (for 2 people):

• 300 gr. white fish fillet without skin
• 1 clove of garlic, finely chopped
• 2 tablespoons mustard
• 2 tablespoons fresh lime juice
• 1 tablespoon soy sauce
• ½ tablespoon of Provence herbs
• 1 tablespoon olive oil
• 1 bell pepper, finely diced
• salt and pepper
• A4 size banana leaves, alternatively aluminum foil
• Fresh cilantro for garnish

Preparation:

Salt the fish, drizzle with 1 tablespoon of lime juice and let it rest for 30 minutes.

Place the banana leaves in a bowl and pour boiling water over them — this makes them soft and better for wrapping (alternatively aluminum foil).

Mix garlic, mustard, fresh lime juice, soy sauce, Provence herbs and olive oil to a fine paste and season with salt and pepper.

Brush the fish fillets thickly with the paste on both sides and wrap them tightly in the banana leaves (or loosely in aluminum foil). As a topping, add the finely diced bell pepper with coarsely chopped coriander (alternatively cabbage, grated carrot).

Stick the leaves with toothpicks.

Prepare the grill for medium indirect heat (175-220°C).

Grill the fish packets in 18-20 minutes and serve immediately.