Summary

Ingredients

• 1 lemon (s), untreated
• 4 fish (sea bream, sea bream, á 350 g)
• salt and pepper
• 800 g fennel, fresh
• 400 g beefsteak tomato (s)
• 60 g olives, reen, without stone
• 2 sprigs rosemary
• 5 sprigs thyme
• 5 tablespoon fat (plant cream)
• 200 ml cream

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Instructions

1. Halve the lemon, squeeze half, cut the other half into thin slices. Wash the fish under cold, running water, salt, sour with lemon juice and pepper.
2. Clean and wash the fennel and cut into thin slices. Wash tomatoes, cut into slices and cut out the stem end. Cut the olives into thin slices. Wash the rosemary and thyme, shake dry and roughly chop.
3. Heat the plant cream in a large pan and fry the fennel over medium heat until it is firm to the bite. Spread the fennel, tomatoes and olives with half of the herbs on a deep baking sheet, pour the cream over them. Place the sea bream on the bed of vegetables, fill the fish with lemon wedges and the remaining herbs.
4. Close the baking sheet tightly with aluminum foil and bake in a preheated oven at 200 ° C (convection 175 ° C) for about 20 minutes.
5. A wild rice mix goes well with this.