Posted: April 21 2021 in RecipesFish & Shellfish


  • 4 Perch fillets
  • 4 tsp olive oil
  • salt and fresh pepper, to taste
  • 4 sprigs fresh herbs, parsley, rosemary, oregano
  • 1 lemon, sliced thin
  • 4 large pieces heavy duty aluminum foil, about 18 to 20 inches long


  • Place the fish in the center of the foil, season with salt and pepper and drizzle with olive oil.
  • Place a slice of lemon on top of each piece of fish, then a sprig of herbs on each.
  • Fold up the edges so that it’s completely sealed and no steam will escape, creating a loose tent.
  • Heat half of the grill (on one side) on high heat with the cover closed.
  • When the grill is hot, place the foil packets on the side of the grill with the burners off (indirect heat) and close the grill.
  • Depending on the thickness of your fish, cook 10 to 15 minutes, or until the fish is opaque and cooked through. My porgy fillets took about 12 minutes.