Foil fish with gnocchi

Ingredients for 4 servings:

• 4 portions of fish fillet(s), e.g. cod, pollock
• 1 eggplant(s)
• 2 medium tomatoes
• 2 fennel, depending on size
• 1 lemon(s), untreated, sliced ​​or filleted
• 1 cup crème fraîche
• 1 bunch of spring onions
• 1 ball(s) of mozzarella
• Herbs (fresh or dried, e.g. herbs de Provence)
• Chili sauce (Thai Sriracha, very hot, from the Asian store)
• Salt and pepper from the mill
• 2 garlic cloves, squeezed
• 2 packs of gnocchi
• Oil for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

This is what summer tastes like!

If using frozen fish, thaw the fish first. Preheat oven to approximately 180°C (350°F). Wash the eggplant, tomatoes, fennel, mozzarella, and spring onion and cut into medium-thick slices. Peel the lemon and also cut into slices or strips. Heat oil in a pan, mince the garlic. Season the eggplant with salt and sauté, then add the garlic. Fry both briefly and set aside. Cut the aluminum foil to fit the size of the fish and arrange the eggplant on it first. Then place the fish on top. Season with salt and pepper. Spread some crème fraîche and Sriracha (depending on how spicy you like it). Layer the lemon and tomato slices on top. Season with herbs or place fresh herbs between the slices. Now arrange the fennel all around and place the mozzarella on top. Seal the foil like a pocket and place it on a baking sheet. Bake for approximately 20-30 minutes. Cook the gnocchi just before the end. Place the foil directly on the plates, open the foil, and scatter the gnocchi around the edges. Serve with rice or baguette.