for 4 person

Fennel

3	fennel (approx. 350 g each), cut into wedges
2 tbsp	butter
½ tsp	salt
a little	lemon pepper

Perch

600 g	skinned perch fillets
1 tbsp	butter, melted
¾ tsp	salt
a little	lemon pepper
½ bunch	dill, roughly chopped
½ bunch	flat-leaf parsley, roughly chopped
1	organic lemon, cut into slices

How it's done

Fennel

Mix the fennel with the butter, salt and pepper, spread onto a baking tray lined with baking paper.

Bake

for approx. 30 mins. in the centre of an oven preheated to 220°C. Turn the fennel occasionally so that it browns evenly. Turn oven down to 180°C.

Perch

Place the fish fillets on the fennel, coat with butter, season. Distribute herbs and lemon on the fish.

Bake

in the centre of a preheated oven for approx. 12 mins.

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