Fish from the baking tray with herb oil

Ingredients for 2 servings:

• 2 tbsp fennel seeds
• 1 chili pepper(s)
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp lime zest
• 1 tbsp orange zest
• 8 sprigs of parsley
• 6 stalks of thyme
• 2 tbsp lime juice
• 2 tbsp orange juice
• 2 garlic cloves
• 90 ml olive oil
• 2 fish(s), e.g. sea bream

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

with delicious fennel aroma

Crush the fennel seeds and chili pepper with 1/2 teaspoon of salt and pepper in a mortar and pestle. Chop the garlic, add it with the lime and orange zest, and crush it. Chop the parsley and thyme and crush it into a paste. Mix in the lime and orange juice and the olive oil. Wash the fish thoroughly, inside and out, and pat dry. Make two or three diagonal cuts on each side and rub the herb oil inside and out. Place on a baking tray and cook for 15 minutes at approximately 200 degrees Celsius (400 degrees Fahrenheit) using top/bottom heat. The herb oil has a light fennel aroma. I personally like it a lot with fish, even though I’m not a huge fennel fan. You can also make the herb oil in advance and store it in the refrigerator, but it loses its aroma after a while. Tip: It’s especially delicious when placed on a bed of potatoes, sweet potatoes, and beets. To do this, thinly slice the vegetables, season with salt and pepper, and toss with a little oil. Let the vegetables cook for about 20-25 minutes, then add the fish and finish cooking.