Summary

Ingredients

• 250 g onion (s)
• 500 g tomato (s)
• 2 cloves garlic
• 1 tuber fennel
• 500 g redfish fillet (s)
• 1 bunch basil
• 1 bunch oregano
• 2 sprigs rosemary
• 10 leaves sage
• 1 bunch thyme
• 0.5 ½ lemon (n)
• olive oil
• 2 tablespoon honey
• Salt and pepper, black, ground

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Instructions

1. Preheat the oven to 180 ° C fan oven. Peel the onions and cut into rings. Dice the tomatoes. Peel and chop the garlic cloves. Clean the fennel, remove the hard stalk in the middle and dice it into small pieces.
2. Cut the fish into strips. Squeeze the lemon. Wash herbs, pat dry and sort (you can also use herbs from Provence instead of fresh herbs).
3. Heat the oil in a deep pan and sauté the onion rings. Add tomatoes, fennel and garlic and stew everything briefly. Then mix in the herbs, honey and a little lemon juice and simmer for 15 minutes with the lid on.
4. Salt the fish, drizzle with lemon juice, put in an ovenproof dish, pepper and spread the tomato and fennel mixture over it. Cook in the oven for about 30 minutes.