Sea bream in foil

Ingredients for 2 servings:

• 2 fish(s) (sea bream)
• 8 cherry tomatoes
• 10 olives, black
• 1 tsp fennel seeds
• 1 bulb(s) of fennel
• 125 ml white wine
• 1 clove(s) garlic, (finely chopped)
• lemon juice
• Salt
• pepper
• 2 bay leaves
• 2 slices of lemon
• 2 spring onions
• olive oil

Instructions

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

Sea bream with fennel and cherry tomatoes

Score the cleaned sea bream 2-3 times on each side, season with salt, pepper, and lemon juice. Grind the fennel seeds and insert them into the cuts in the sea bream. Clean the fennel bulb, reserving the green parts, and finely slice the rest. Lightly slice the cherry tomatoes. Pit the olives. Finely chop the spring onions and garlic. Fold a large piece of aluminum foil in half. Spread the fennel, garlic, spring onions, tomatoes, and olives on half of the foil, then place the sea bream on the bed of vegetables. Fold the foil so that the white wine can be poured over. Place a slice of lemon and a bay leaf on each sea bream and drizzle with a little olive oil. Seal the foil tightly and cook in a preheated oven at 200°C for about 30 minutes. Serve sprinkled with the fennel greens.