Fennel Fish Pan
easy
40 mins
40 mins
Ingredients
- 400 g Fish fillet (e.g. redfish)
- 2-3 TABLESPOONS Lemon juice
- 1 medium onion
- 2 Fennel tubers (approx. 250 g each)
- 150 g cherry- or small tomatoes
- 7-10 Tbsp salt, white pepper
- 2-3 TABLESPOONS Oil
- 2 small twigs rosemary
- 50-75 g black olives
- 7-10 Tbsp coarse pepper
Directions
- 1
Wash the fish, dab dry. Sprinkle with lemon juice and let it steep a little. Peel and finely chop the onion. Clean and wash the fennel and cut it into thin slices. Wash and halve or quarter the tomatoes
- 2
Season fish with salt and pepper. Heat the oil in a large pan. Fry the fish in it over medium heat for 5-6 minutes on each side. Remove and keep warm. Fry the onion and fennel in the cooking fat for 10-15 minutes
- 3
Wash the rosemary and, except for one thing, pluck. About 5 minutes before the end of the frying time, add the tomatoes to the pan and fry briefly. Add olives, heat up
- 4
Season everything with salt and pepper. Place the fish on the vegetables and let it stand for a short time. If necessary, sprinkle with coarse pepper and garnish with the rest of rosemary. Goes well with baguette
Nutrition Facts
370 kcal
11 g
16 g
44 g
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