Steamed Sea Bream Wrapped in Parchment

Ingredients

• 400 g fennel (1 large bulb)
• 1 Garlic clove
• 3 tbsp olive oil
• Salt
• Pepper
• 4 tbsp anis liqueur
• 100 ml dry white wine
• 250 ml fish stock (glass)
• 1 tbsp fennel seeds
• 4 tomatoes
• 800 g sea bream fillets (4 fillets)
• 0.5 bunch Parsley

Instructions

1. 1.

   Wash the fennel, trim the stalks, remove outer leaves, roughly chop stalk and leaves. Peel garlic and halve.

2. 2.

   Heat 1 tbsp olive oil in a pot. Sauté fennel stalk and leaves with garlic over medium heat for 3 minutes. Season with salt and pepper, deglaze with anis liqueur, then add white wine and fish stock, sprinkle fennel seeds and simmer for about 30 minutes.

3. 3.

   Meanwhile clean remaining fennel and slice into ~1/2 cm thick rounds. Boil tomatoes briefly, shock in cold water, peel, quarter, core and dice.

4. 4.

   After cooking, strain the fennel stalk and leaves through a sieve, catch the broth. Return broth to pot, heat, and cook fennel slices for about 8 minutes until al dente.

5. 5.

   In the meantime rinse sea bream fillets under cold water, pat dry and season with salt and pepper. Wash parsley, shake dry and chop leaves.

6. 6.

   Drain fennel, keeping the broth. Spread fennel slices on parchment paper in four sections. Add tomatoes and parsley.

7. 7.

   Place one fish fillet on each section and drizzle with remaining oil and some fennel broth. Seal parchment and bake on a sheet in preheated oven at 180 °C (fan 160 °C; gas 2–3) for 25–30 minutes.