Pike Perch Fillets with Ratatouille

Ingredients

• 4 pieces pike perch fillet (about 100 g)
• Salt
• Pepper
• 2 tbsp lemon juice
• 1 onion
• 2 Garlic cloves
• 2 beef tomatoes
• 1 bulb fennel
• 100 ml dry white wine
• 150 ml fish stock
• 1 tsp tomato paste
• 2 star anise
• 2 tbsp olive oil
• 1 tsp finely chopped thyme

Instructions

1. 1.

   Wash fillets, pat dry, season with salt and pepper, drizzle with lemon juice.

2. 2.

   Wash tomatoes, clean, quarter, core, and cut into pieces.

3. 3.

   Wash fennel, trim, halve lengthwise, slice thinly across.

4. 4.

   Peel onions and garlic, finely chop, sauté in hot oil, add fennel and cook for a few minutes, then add tomato pieces, pour wine and fish stock, stir in tomato paste, season with thyme, salt, pepper, and add star anise.

5. 5.

   Place prepared fillets on top of the vegetables, cover and simmer for about 7 minutes. Taste and serve fillets arranged over the vegetable mix.