- 1 lb perch fillets
- 1/2 lb bacon
- 1 cup cherry tomatoes – halved
- 1/2 tsp pepper
- 1/2 lemon juice
- avocado oil
Preheat charcoal or gas BBQ to about medium heat.
Season all of the perch with pepper and lemon juice. Wrap each perch fillet in one piece of bacon, putting a 2-3 cherry tomatoes inside each parcel. Place each bacon perch parcel in an avocado oiled fish basket, like this one (see photo below).
Place fish on indirect heat for 8-10 minutes per side. For charcoal BBQ, move charcoals to one side and place fish on the opposite side for indirect heat. Using a gas grill, preheat both sides, turn one side to lowest setting and place fish on the low side.
Once off the heat, season with a spritz of lemon juice.