For ➍4 redfish fillets*
2 fennel bulbs
1 onion, coarsely chopped
5 cl/ 3 tbs olive oil
1 lime, sliced
parsley to taste, finely chopped
chervil to taste, finely chopped
basil to taste, finely chopped
coriander to taste, finely chopped
4 tbs pastis
Preheat the oven to 220°C.
Wash the fennel and remove the outer leaves. Cut the fennel into strips.
Sauté the onion and fennel briefly in the olive oil and toss them in a baking dish.
Season the redfish fillets with salt and pepper and put on the vegetables. Drizzle a little olive oil. Put a few slices of lime on the fish. Put the baking dish in the oven for 20 m.
Meanwhile, chop the parsley, chervil, basil and coriander.
Take the dish from the oven, pour the pastis on the redfish and sprinkle with green herbs.
Wash the fennel and remove the outer leaves. Cut the fennel into strips.
Sauté the onion and fennel briefly in the olive oil and toss them in a baking dish.
Season the redfish fillets with salt and pepper and put on the vegetables. Drizzle a little olive oil. Put a few slices of lime on the fish. Put the baking dish in the oven for 20 m.
Meanwhile, chop the parsley, chervil, basil and coriander.
Take the dish from the oven, pour the pastis on the redfish and sprinkle with green herbs.
*Dutch: roodbaars
