Wash the fish fillet, sprinkle with the juice of one lemon and season with salt. Leave to stand for approx. 10 min. Now put it on extra thick aluminum foil. Season with salt and pepper. Add minced parsley and diced tomatoes. Put fat in flakes on top.
Close the foil tightly, put it on the grill and put it in the oven.
At the end of the cooking time, pour the broth into a roasting pan. Add whipped cream or crème fraîche, let it bubble up. Season with the juice of a lemon, salt and dill and serve with the fish.
Setting: E – oven temperature: 200 to 220 °C , 2nd rack from the bottom, 50-55 min.
* Miele Baking, Roasting and Grilling