Summary

Ingredients

• 2 fish (s) (sea bream)
• 8 cherry tomato (s)
• 10 olives, black
• 1 teaspoon fennel seeds
• 1 tuber fennel
• 125 ml white wine
• 1 clove garlic, (finely chopped)
• Lemon juice
• salt
• pepper
• 2 bay leaves
• 2 slices lemon (s)
• 2 spring onion (s)
• olive oil

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Instructions

1. Cut the cleaned sea bream 2-3 times on each side and season with salt, pepper and lemon juice. Mortar the fennel seeds and stick them into the slots in the sea bream.
2. Clean the fennel bulb, save the greens, cut the rest into fine strips. Slightly cut into the cherry tomatoes. Stone the olives. Finely chop the spring onions and garlic.
3. Double-fold 1 large piece of aluminum foil. Spread the fennel, garlic, spring onions, tomatoes and olives on half of the foil, place the sea bream on the bed of vegetables. Bend the foil so that the white wine can be poured on. 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 degrees for about 30 minutes.
4. Serve sprinkled with the fennel greens.