Marinated fish with fennel from the oven

Cut the stalks and the green of the fennel tubers and finely chop the green.

In a wide oven dish, mix two tablespoons of olive oil with the crushed garlic, lemon zest, finely chopped fennel greens and some salt and freshly ground black pepper.

Roll the pangasius fillets through the marinade and let them marinate for 30 minutes.

In the meantime, preheat the oven to 220 ° C.

Cut the fennel tubers each into eight parts and divide them with the red onion cut into thin slices, in long strips of 1 cm wide sliced ​​bell pepper, quartered tomatoes or 6 cherry toasted by half and the peeled and coarsely chopped olives in a roasting pan.

Sprinkle the paprika powder and ground cumin with salt and pepper and sprinkle two tablespoons of olive oil over it.

Roast the vegetables in the oven for 20-25 minutes.

Change them regularly.

Heat 1 tablespoon of olive oil in a large frying pan and fry the fish fillets brown and just cooked in 4-6 minutes.

Spoon the vegetables on warm plates and put the fish fillets on them.