Sea bass with vegetables

Ingredients

• 2 sea bass fillets (about 350 g)
• 1 bulb fennel
• 2 carrots
• 0.5 leek
• 2 lemons
• 1 handful herbs (e.g., dill, parsley)
• Sea salt
• freshly ground pepper

Instructions

1. 1.

   Preheat the oven to 200°C fan‑fry. Prepare two sheets of parchment paper about 40x40 cm.

2. 2.

   Wash the fish inside and out. Wash the vegetables. Remove the green from the fennel, clean it, and cut into fine julienne strips. Peel the carrots, cut the leek into sections, and clean them. Cut both into thin strips as well. Squeeze one lemon, slice the second into rounds. Rinse the herbs and shake dry.

3. 3.

   Mix the vegetables, season with salt, pepper, and half of the lemon juice. Spread on the parchment sheets. Salt the fish inside and out, drizzle with remaining lemon juice, add some herbs, fennel green, and a lemon slice to each fillet. Place over the vegetables and top with the rest of the herbs and lemon slices.

4. 4.

   Seal both parcels tightly and bake in the oven for about 25 minutes. Remove, open, and serve as desired with potatoes and green beans.