Instructions:
- Preheat your grill to medium heat (about 375°F/190°C). Prepare the foil by cutting four large sheets, roughly 18 inches long.
- Lay one sheet of foil shiny-side down. Lightly brush the centre with a touch of olive oil.
- Place one fish fillet in the centre of the foil. Season generously with salt and pepper.
- Top each fillet with thin slices of lemon, a few slices of garlic, and a sprinkle of fresh herbs (dill and thyme). Drizzle with olive oil and one teaspoon of lemon juice per fillet. Add 1 tsp of white wine, if using.
- Bring the long edges of the foil together over the fish and fold them down tightly to create a sealed seam. Fold the short ends up and crimp them securely to trap the steam completely.
- Place the foil packets directly onto the preheated grill grates.
- Grill for 12–18 minutes, depending on the heat and thickness of the fish, until the fish flakes easily with a fork (internal temperature should reach 145°F/63°C).
- Carefully remove packets from the grill using tongs. Let them rest for 2 minutes before cutting a slit in the top of the foil to release the steam. Serve immediately, straight from the parcel.