Fish on the Barbecue: Why Foil Packet Changes Everything and Makes the Flesh Finally Juicy

Fish grilled directly on the grate often becomes dry and loses its natural juices. Cooking in foil packets creates a steam chamber that traps juices, lemon, and olive oil, making the flesh tender and flavorful. A simple recipe involves placing vegetables (zucchini, fennel, tomatoes) and fish in parchment paper, then sealing tightly with aluminum foil before cooking on the barbecue.