Fish fillet with fennel vegetables in parchment

Ingredients for 2 servings:

• 400 g fish fillet(s), e.g. redfish or pollock
• 2 bulbs fennel, small
• 1 bunch of spring onions
• 1 red chili pepper(s)
• 1 tsp dill tips, dried
• ½ lemon(s), untreated
• 3 tbsp oil
• n. B. Salt
• n. B. Pepper, mixed, freshly ground
• 1 large onion(s)
• Oil for greasing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

You will also need parchment paper or baking paper. Wash, trim, and quarter the fennel, cutting out the tough core. Cut the fennel into strips and chop the fennel greens. Deseed the chili pepper, remove the skin, and cut into pieces. Peel and slice the onion, then trim and slice the spring onions. Mix the vegetables and herbs in a bowl with oil, lemon juice, and lemon zest, and season with salt and pepper. Wash and dry the fish, and season with salt and pepper. Line a large, shallow baking dish or the oven tray with a large piece of baking paper and oil the paper. Leave enough overhang to allow the paper to be folded into a loose package later. Arrange the vegetables in the dish on the paper, place the fish fillets on top, and loosely fold the baking paper over the fish. Bake in a preheated oven at 180°C for about 30 minutes. Serve with rice, mashed potatoes, or bread.