Fllets of Perch with Fennel and Tomato
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
2
- Ingredients
- 4 pcs à 100 grams (approximately 3 1/2 ounces) Perch fillet
- salt
- peppers
- 2 Tbsps lemon juice
- 1 onion
- 2 garlic cloves
- 2 Beefsteak tomato
- 1 Fennel bulb
- 100 milliliters approximately 3 1/2 ounces) dry white wine
- 150 milliliters (approximately 5 1/4 ounces) fish stock
- 1 tsp Tomato paste
- 2 Star anise
- 2 Tbsps olive oil
- 1 tsp thyme (finely chopped)
Preparation steps
1.
Rinse fish fillets, pat dry, season with salt and pepper and sprinkle with lemon juice.
2.
Rinse and quarter the tomatoes, remove seeds and cut into pieces.
3.
Rinse fennel, remove tough outer layer, halve lengthwise and cut crosswise into thin strips.
4.
Peeland finely chop the onions and garlic. Heat the oil in a skillet and saute the onion and garlic until translucent. Add the fennel and saute a few minutes. Add the tomatoes, wine, fish stock, tomato paste, star anise, thyme, salt and pepper.
5.
Place the prepared fish fillets on the vegetables, bring to a simmer, cover and cook until the fish can easily be pierced with a knife, about 7 minutes. Season to taste and serve the fish on vegetables.
