Best Ever Charcoal Grilled Whitefish (Hobo Fish)

• 1/2 pounds Piece Of Fresh Local Whitefish
• 1/2 Tablespoons Olive Oil
• 1/4 teaspoons Each, Sea Salt And Cracked Pepper
• 3 whole Cherry Tomatoes, Halved
• 4 whole Pitted Kalamata Olives, Halved
• 2 sprigs Fresh Thyme
• 1 sprig Each, Fresh Rosemary And Oregano
• 3 whole Sheets Of Newspaper

1. Layer 3 sheets of newspaper on your work surface and place the fish in the centre of the newspaper, skin side down.
2. Drizzle fish with 1/2 Tablespoon of olive oil and season with salt and cracked pepper.
3. Top the fish with the tomatoes, olives, and fresh herbs.
4. To make the packet, fold the paper over the fish then start to roll up the edges in toward fish making a half moon shape out of the packet.
5. Place the packet on the coals of a wood fire and cook the fish for about 10 minutes it should be done when the newspaper is charred.
6. (If cooking on the barbecue grill, cook on high heat keeping the barbecue lid closed for 5 minutes then turn the heat off but keep the packets on the barbecue to cook with the residual heat for another 5 minutes.)
7. To check if it is done, pierce a fork through the paper into the flesh of the fish then place the fork to your lips.
8. If the fork is just warm, then the fish is ready and perfectly cooked.

whitefish, olive oil, salt, cherry tomatoes, olives, thyme, rosemary, newspaper

Taken from tastykitchen.com/recipes/main-courses/best-ever-charcoal-grilled-whitefish-hobo-fish/ (may not work)