Red Snapper auf Fenchel mit Anisschnaps

Ingredients

• 4 bulbs fennel
• 3 cloves garlic
• 1 onion
• olive oil
• 50 ml Pastis
• 300 g pre‑cooked small Red Snapper (without head, 4 pieces)
• 4 slices lime

Instructions

1. 1.

   Preheat the oven to 180°C (356°F).

2. 2.

   Wash the fennel, quarter it, remove the core and slice into thin strips or matchsticks.

3. 3.

   Peel the garlic and onion, dice finely and sauté in a pan with 2 tbsp hot olive oil for 2–3 minutes. Add the fennel strips and cook for another 2 minutes. Deglaze with Pastis. Divide the vegetable among four baking dishes.

4. 4.

   Wash the Red Snapper, pat dry, season both sides with salt and pepper, and place on top of the fennel mixture. Top with halves of two limes, drizzle with a little olive oil, and bake for 25–30 minutes.