Pollack Fillet with Fennel Vegetables in Aluminum Packet

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 fish fillet (s)
  • 500 g fennel
  • 1 onion (s)
  • 1 clove garlic
  • 8 cherry tomato (s)
  • 0.5 teaspoon ½ fennel seeds
  • some olives, black, pitted
  • salt and pepper
  • 5 tablespoon olive oil
  • 100 ml broth
Pollack Fillet with Fennel Vegetables in Aluminum Packet
Pollack Fillet with Fennel Vegetables in Aluminum Packet

Instructions

  1. Cut off the green from the fennel and keep it. Then remove the stalks, quarter the tuber and slice it into wafer-thin slices. Finely dice the onions and garlic, halve the cherry tomatoes. Put the fennel with onions, garlic, tomatoes, olives and fennel seeds in a bowl, season with salt and pepper and mix together.
  2. Spread out 4 pieces of aluminum foil with a size of approx. 30 x 40 cm and brush with a little olive oil. Spread the mixed vegetables on top. Season the fish fillets and place them on top and drizzle with a few drops of olive oil.
  3. Fold up the sides of the aluminum foil, put 2 tablespoons of stock in each packet and then close the foil on top. Place the parcel on a baking sheet.
  4. Cook the parcels on the tray in a preheated oven at 215 ° C for 20 to 25 minutes.
  5. To serve, chop the fennel greens and sprinkle over the fish.

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