Halibut on tomato and fennel vegetables

Ingredients for 4 servings:

• 750 g fish (halibut)
• 500 g tomatoes
• 1 bulb(s) of fennel
• ½ lemon(s)
• 1 clove(s) garlic
• 1 tbsp balsamic vinegar, white
• 25 ml dry white wine
• salt and pepper
• olive oil
• 250 g couscous
• e.g. water, boiling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with couscous

Finely chop the garlic and slice the tomatoes. Thinly slice the lemon and finely strip the fennel. Pour boiling water over the couscous and let it simmer. Sauté the fennel in olive oil, add the garlic, and sauté briefly. Add the tomato wedges and cook for about 5 minutes. Season with salt and pepper, and deglaze with vinegar and wine. Place the halibut on top of the tomatoes, season with salt and pepper. Arrange the lemon slices on top of the fish, and cover the pan. Cook over medium heat for 8-10 minutes. Serve everything on top of the couscous. A green salad and white wine go very well with it.