Fish baked in pastis

Ingredients for 4 servings:

• 4 fish fillets (salmon, trout, redfish, wolffish etc.), about 150 g
• 4 carrots
• 4 m.-sized potatoes
• 4 small onions
• 100 g green beans
• 1 lemon(s)
• 16 cl Pastis or Ricard
• 8 cl vermouth (Martini, white)
• 1 cup crème fraîche
• 2 tbsp olive oil
• salt and pepper, pepper

Instructions

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

Fish fillet cooked in the oven.

Wash the fish fillets (all types are suitable), pat dry, and season with salt and pepper. Trim and slice the carrots, potatoes, and onions. Cut the beans into approximately 3 cm pieces. Sauté the vegetables in olive oil, add half of the pastis, season with salt and pepper, and simmer for 10 minutes. Cut four 20 x 40 cm pieces from a roll of aluminum foil and place them on the countertop. Cut the lemon into 8 slices. Arrange the vegetables on top, then place the fish fillets on top. Pour the rest of the pastis and the martini on top, place two lemon slices on each, and spread 1 1/2 tablespoons of crème fraîche on each. Seal the foil tightly. Bake in the oven at 200 degrees Celsius until the foil inflates, then leave it in the off-heat oven for another 5 minutes. Serve in the open foil. Baguette or rice goes well with it. It also makes a great starter; halve the ingredients.