Pollock fillet with fennel vegetables in an aluminum package

Ingredients for 4 servings:

• 4 fish fillets
• 500 g fennel
• 1 onion(s)
• 1 garlic clove(s)
• 8 cherry tomatoes
• ½ tsp fennel seeds
• some olives, black, pitted
• salt and pepper
• 5 tbsp olive oil
• 100 ml broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim the green parts from the fennel and reserve. Then remove the stalks, quarter the bulb, and slice it into wafer-thin slices. Finely dice the onions and garlic, and halve the cherry tomatoes. Place the fennel, onions, garlic, tomatoes, olives, and fennel seeds in a bowl, season with salt and pepper, and toss to combine. Spread out four pieces of aluminum foil (approx. 30 x 40 cm) and brush with a little olive oil. Spread the mixed vegetables on top. Season the fish fillets, place them on top, and drizzle with a few drops of olive oil. Fold up the sides of the aluminum foil, add 2 tablespoons of stock to each packet, and then seal the top of the foil. Place the packets on a baking sheet. Cook the packets on the tray in a preheated oven at 215°C for 20 to 25 minutes. To serve, finely chop the fennel greens and sprinkle over the fish.