Wolfsbarsch with Vegetables and Grapes

Ingredients

• 1 Wolfsbarsch (Loup de mer), ready to cook
• Salt
• Pepper (freshly ground)
• 2 tbsp lemon juice
• 150 g black olives, pitted
• 1 red bell pepper
• 100 g grapes
• 1 tsp fennel seeds
• 2 tbsp olive oil
• lemon zest
• aluminum foil

Instructions

1. 1.

   Cut the olives into small cubes. Wash and halve the bell pepper, remove seeds, and dice it as well.

2. 2.

   Wash and halve the grapes.

3. 3.

   Drizzle the fish with lemon juice and season with salt and pepper.

4. 4.

   Place the fish on aluminum foil, sprinkle with fennel seeds, fold the foil, and bake in a preheated oven at 225°C for about 20 minutes.

5. 5.

   Meanwhile, sauté the bell pepper in olive oil for about 3 minutes, add the olives, sauté for another 2 minutes, then add the grapes and warm briefly.

6. 6.

   Transfer the vegetables to a bowl and arrange the fish on top. Garnish with lemon zest before serving.