Lemon Fish with Vegetables

Ingredients

• 250 g green beans
• 1 baby fennel
• 1 untreated lemon
• 1 untreated lime
• 4 Spring Onions
• 1 Garlic clove
• 4 cod fillets (≈180 g)
• 2 stalks dill
• coarse Sea salt
• Pepper
• 4 tbsp olive oil
• 100 ml dry white wine

Instructions

1. 1.

   Preheat the oven to 175°C with upper and lower heat.

2. 2.

   Wash the beans, drain and trim ends. Wash the fennel, halve, clean and slice thinly or shave. Slice the lemon and lime into thin rounds. Wash the spring onions, clean and cut into large pieces. Peel the garlic and slice. Rinse the fish, pat dry and place each fillet on a piece of baking or parchment paper (≈30x30 cm). Distribute the vegetables, garlic and dill over the fish. Top with citrus slices. Season all with salt and pepper and drizzle each with 1 tbsp olive oil. Raise the paper edges and pour a little wine into each packet. Fold the paper, tuck the ends together and seal tightly. Place on a baking tray and bake in the preheated oven for 15-20 minutes.

3. 3.

   Serve with fresh ciabatta.