Sea bream in foil with fennel and herb butter

Ingredients for 4 servings:

• 4 small fish(s), sea bream, ready to cook
• Salt and pepper, from the mill
• 1 lemon(s) (juice)
• 1 tbsp thyme
• 1 tsp rosemary
• 1 bunch parsley, flat
• 2 garlic cloves
• 150 g herb butter
• 4 tomatoes
• 2 bulbs of fennel
• 4 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the fish and pat dry with kitchen paper. Rub with salt and pepper and drizzle with lemon juice. Finely chop the herbs and peeled garlic. Mix with 2 tablespoons of softened herb butter. Spread the mixture into the belly cavities of the fish. Wash and slice the tomatoes and fennel. Brush 4 sufficiently large pieces of aluminum foil with a little butter and wrap a fish and vegetables in each. Place them side by side on an oiled grill rack and cook for 30-35 minutes. Serve with the remaining herb butter on the side. In bad weather, the sea bream can also be cooked in the oven. Place the fish parcels side by side on a baking sheet and cook at 180 degrees Celsius for 30-35 minutes.