1 Rinse yellow and green zucchini, trim, cut into quarters lengthwise and cut into pieces.
2 Rinse scallions, trim and cut diagonally into 1 cm (approximately 1/2 inch) wide pieces.
3 Crush the fennel in a mortar.
4 Bring vegetable broth to a boil in a pot. Add fennel, zucchini and scallions. Cover and cook for 6-7 minutes on low heat.
5 Rinse the chervil, shake dry and pluck leaves.
6 Rinse the half lemon in hot water, wipe dry and cut into wedges.
7 Rinse perch fillet, pat dry and cut into 2 pieces. Sprinkle with salt. Place on the vegetables and cook about 1 minute.
8 Remove perch pieces and keep warm. Lightly season the vegetables with salt and pepper and stir in the parsley. Arrange vegetables, lemon wedges and perch on 2 plates. Garnish with chervil and serve.