Summary

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

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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.