fish pan

Ingredients for 5 servings:

• 1 kg fennel
• 400 g cocktail tomatoes
• 1 bunch of basil
• 4 tbsp olive oil
• ¼ liter dry white wine or fish stock
• Salt and pepper, black
• 700 g fish fillet(s)
• 2 tbsp lemon juice
• 2 tbsp capers, small

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with tomatoes and fennel

Wash the fennel and trim off any wilted parts. Set aside the tender green parts and trim the thick stems. Cut the fennel lengthwise into thin slices. Wash the cherry tomatoes, leaving them whole. Wash the basil, pat dry, pick off the leaves, and roughly chop. Heat the olive oil in a pan. Fry the fennel slices over medium heat until browned on both sides. Pour in the wine or stock, add the tomatoes and basil. Season the fennel with salt and pepper, and simmer covered over low heat for 8-10 minutes, until firm to the bite. Rinse the fish fillets under cold water and pat dry with kitchen paper. Season with salt and pepper and drizzle with lemon juice. Place the fillets on the fennel, cover, and simmer over low heat for another 5-8 minutes. Chop the fennel greens and sprinkle them over the fish along with the capers.