For ➍300 g white fish fillets
2 ts chili powder
1 small fennel (or ½ large one)
1 red onion
2 tbs parsley
1 tbs lemon or orange peel, grated
3 tbs vermouth*
salt & pepper
2 sheets of baking paper**
Preheat oven to 200°C. Rub the fish fillets with salt, pepper and chili powder. Cut fennel and onion into paper-thin slices.
Spread two large pieces of baking paper**. Put in half of the fennel and onion, with half of the grated peel and parsley. Put the fillets on top. Cover with the rest of the grated peel, fennel, onion, parsley. Add salt and pepper and sprinkle with vermouth**.
Close the parcel. Leave a funnel. Put in oven for 20 m.
Serve with potato puree.*** Decorate with some washed and shredded fennel leaves.
Spread two large pieces of baking paper**. Put in half of the fennel and onion, with half of the grated peel and parsley. Put the fillets on top. Cover with the rest of the grated peel, fennel, onion, parsley. Add salt and pepper and sprinkle with vermouth**.
Close the parcel. Leave a funnel. Put in oven for 20 m.
Serve with potato puree.*** Decorate with some washed and shredded fennel leaves.
*Replace vermouth with pastis for a more aniseed-like flavour.
**Slightly oiled aluminium foil will do.
***Add some fennel seeds and a drop of vermouth. Or melt 1 bs of butter with a few drops of vermouth* and dribble over the puree.
