Fish pan with fennel and tomatoes

Ingredients for 2 servings:

• 2 bulbs fennel, small
• 200 g cocktail tomatoes
• ½ bunch basil
• 2 tbsp olive oil
• ⅛ liter white wine, dry
• some salt and pepper, from the mill
• 350 g redfish fillet(s)
• 1 tbsp lemon juice
• 1 tbsp capers, small

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the fennel, set aside the fennel greens, and slice the bulb lengthwise into thin slices. Wash the tomatoes. Wash the basil, pat dry, pick off the leaves, and roughly chop. Heat the oil in a pan and brown the fennel slices on both sides over medium heat. Pour in the wine, add the tomatoes and basil. Season with salt and pepper. Cover and simmer over low heat for about 9 minutes, until tender. Wash the fish, pat dry, season with salt and pepper, and drizzle with lemon juice. Place the fillets on the fennel and simmer over low heat for another 5-8 minutes (depending on thickness). Chop the fennel greens and sprinkle over the fish along with the capers.