Fish on Fennel Bed with Lime Rice

Cut the fennel into pieces. Peel the onion and cut into strips. Rinse the bell bell pepper, remove the seeds and finely dice.

Heat oil in a pan and steam onion strips and fennel pieces in it for about 10 min with the lid closed. Add wine and sugar and press in garlic. Season a little with salt and let it boil briefly.

Preheat oven to 200 °C. Brush gratin dish with oil and add vegetables. Form paprika cubes on top.

Rinse fish fillets, dry, season with salt, cut into bite-sized pieces and place on vegetable bed.

Rinse kitchen herbs, shake dry, chop finely and sprinkle over fish. Drizzle 2 tbsp olive oil over fish. Cut lemon into slices and place one slice on each fish fillet. place in oven and bake for about 20 min.

In the meantime, peel a little lime peel with a peeler. Cook long grain rice with double mass of water and the peel. Remove the lime peel repeatedly and season the long grain rice with pepper and stir in the butter.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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