Grilled catfish in foil packets

Ingredients

• 1 kg catfish
• 1 teaspoon salt
• 30 ml olive oil
• 1 lemon
• 1/2 teaspoon chili flakes
• 1 medium red onion (150 g)
• 100 g smoked bacon
• 4 stalks green garlic
• 15 g fresh parsley
• 4 large sheets of aluminum foil

To serve

• 50 g olives
• 50 g sun-dried tomatoes in olive oil
• 100 g cherry tomatoes
• 20 g leek greens

Preparation

1. Clean the catfish and cut it into 4 steaks. Pat them dry with paper towels; the flesh should be firm. 2. Brush the steaks with olive oil, drizzle with the juice of half a lemon, then sprinkle with the salt and chili flakes. The fish should glisten slightly from the oil. 3. Slice the onion and bacon, cut the green garlic into pieces, and chop the parsley. Slice the remaining lemon half. 4. Put a slice of onion on each sheet of foil, then add a catfish steak, a slice of lemon, bacon, green garlic and parsley. Divide everything evenly among the 4 packets. 5. Wrap each packet over on itself several times and twist the ends tightly. Set them on the hot grill over medium heat for 15 minutes, turning them once halfway through. The fish is done when the flesh turns opaque and flakes easily. 6. Carefully open the packets and serve the fish hot, with olives, sun-dried tomatoes in olive oil, cherry tomatoes and leek greens.