Char fillets on fennel vegetables

Ingredients for 4 servings:

• 4 fish fillets (char fillets) approx. 140 g each
• salt and pepper
• 4 medium-sized potatoes, floury
• 2 m.-large fennel
• 1 clove(s) garlic
• 4 tbsp olive oil
• 2 sprigs of thyme
• 1 bay leaf
• 200 ml fish stock
• 1 beefsteak tomato(s)
• 1 bunch of parsley
• 40 g butter

Instructions

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

Rinse the char fillets, pat dry, and season with salt and pepper. Peel and rinse the potatoes. Trim and halve the fennel bulbs, removing the stems. Slice both. Peel the garlic clove. Heat the olive oil in a pan and briefly roast the garlic clove, thyme sprigs, and bay leaf. Then add the potato and fennel slices and fry over low to medium heat for about 2 to 3 minutes, without allowing them to brown. Pour in the fish stock, cover, and cook for another 3 to 4 minutes. Blanch the tomatoes in boiling water, refresh with cold water, peel, halve, and deseed. Cut the tomato halves lengthwise into strips and add to the vegetables in the pan. Place the char fillets next to each other on top of the vegetables, cover, and simmer over low heat for about 5 minutes. Rinse the parsley, shake dry, and finely chop the leaves. Melt the butter in a small saucepan, add the parsley, let the butter foam briefly and spread it over the char fillets.