Salmon parcels with fennel and cocktail tomatoes

Ingredients for 2 servings:

• 2 salmon fillets, 250 grams each
• 4 tbsp lemon juice
• 1 clove(s) garlic
• 2 bulbs of fennel
• 15 cocktail tomatoes
• 50 g Parmesan
• 6 tbsp olive oil
• 6 sprigs of thyme
• some basil leaves
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Marinate the salmon fillets for 2-3 hours with a little lemon juice, garlic, salt, pepper, a few sprigs of thyme, and 2-3 tablespoons of olive oil. Then place them on aluminum foil. Make parcels and seal them tightly. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Slice the fennel lengthwise, brush generously with a little olive oil, place in an ovenproof dish, season with salt, pepper, and sprinkle with a little sugar. Bake in the oven for 40 minutes. It’s delicious if you drizzle it with Cointreau 10 minutes before the end of the cooking time, or with a few drops of orange oil at the end. After about 20 minutes, place the salmon parcels next to the baking dish on the wire rack or in another ovenproof dish. After another 10 minutes, i.e., when the fennel has already been roasting for half an hour, halve the cherry tomatoes, season with salt, pepper, and sprinkle with sugar. Sprinkle with a few thyme leaves and the remaining olive oil, if desired. Arrange the tomato halves among the fennel slices and carefully sprinkle each with a little Parmesan cheese. Cook everything for a further 10 minutes and serve. Serve with a green salad. I also like to drizzle a little lemon oil on the fish. For the vegetables, I was inspired by Pascale Naessen’s oven-baked fennel and added Cointreau or orange oil, sugar, and Parmesan cheese.