Fish package with fennel

Name: fish package with fennel
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 lemon cleaned up; 50 g unsalted butter or margarine; 2 fennel bulb; 2 shallot; 4 fresh redfish fillet approx. 125 g each; 100 ml dry white wine

Delicious winter main course. Redfish fillet with lemon butter and fennel from the oven.

Ingredients

Kitchen Stuff

1 aluminium foil

Directions

Preheat the oven to 175 ° C.
Grate the yellow skin thinly from the lemon. Stir the butter gently and stir in the grated lemon zest. Add salt and freshly ground pink pepper to taste. Clean the fennel tubers and cut or cut into as thin as possible.
Cut the shallots into thin rings. Spread 4 pieces of aluminum foil (approx. 50 cm) on the work surface and fold them in half. Place them in the length on the work surface. Divide the shallots and fennel over the middle of the pieces of foil.
Sprinkle the fish fillets with pepper and salt and put them on the vegetables. Divide the lemon butter over it. Fold the foil upwards, so that a tray is created.
Pour in the wine and fold the packages tightly. Put them side by side on a baking tray. Place the baking sheet in the middle of the oven and cook the fish for about 15 minutes until done.
Put the packages each on a plate and fold them open carefully. Tasty with a salad of snow peas and sugarsnaps and couscous.