Skrei fillet plain with fennel and braised tomatoes

Ingredients for 2 servings:

• 500 g Skrei fillet(s) (winter cod) (front piece)
• 4 small vine tomatoes
• 1 bulb(s) fennel with greens
• olive oil
• 2 sprigs of thyme
• 2 rosemary sprigs
• 3 garlic cloves
• salt and pepper

Instructions

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

The loin is the tastiest part of a fish fillet. It is located above the center line, is the thickest part, and practically boneless. To preserve it, cut through the fillet just above the center line. This removes the large bones in this area. Cut through the meat again just below this row of bones so that the thin belly flap is also free of bones. Place the tomatoes in a saucepan with 2 tablespoons of olive oil and a crushed garlic clove. Braise with a lid on over low heat for about 15-20 minutes. Slice the fennel bulb and fry in a large pan with a little olive oil over low heat for 15-20 minutes, turning once. Season with salt and pepper. Heat the olive oil in a pan and first sear the loin skin-side down. Add the thyme and rosemary sprigs and crushed garlic cloves. After one minute, reduce the heat to half and cook for another 3-5 minutes (depending on the thickness of the loin), then turn it over. Only then add the belly flap to the pan, as it cooks much faster. Turn it over after about 2 minutes. The loin needs another 3-5 minutes after turning it over. You can easily follow the cooking process on the side of this thick piece of meat. When the surface turns white, the fish is cooked. Season with pepper and salt. Serve the loin and belly flap pieces on plates with the fennel and tomatoes. The sauce will be the liquid that has formed while the tomatoes were stewing. Remove the garlic cloves. Whisk the olive oil and tomato juice mixture together and season with pepper and salt. Wild rice goes very well with this.