Fish Fillet with Fennel in the Aluminum Foil

For the fish fillet with fennel in the aluminum foil, halve the fennel and remove the stalk, cut into thin slices with a slicer (e.g.: V slicer) or with a knife.

Peel the kohlrabi and cut into small cubes. The shape is not so important, but they should be the same size. Cut the lemons in half lengthwise and slice thinly.

Cut the chili pepper into fine rings, finely mortar the fennel seeds, mix with the fennel, curry powder and kohlrabi, season with salt, pepper and a little olive oil.

Lay a piece of aluminum foil flat (about 30cm long) spread the vegetables in the middle and place the fish fillet on top.

Place 4 slices of lemon and 5 sprigs of thyme on the fish fillet, close with the aluminum foil (press the edges together towards the top).

Leave a small hole, pour in the wine and close completely. Steam in the preheated oven at 160 °C for about 25 minutes.

Place the fish fillet with fennel in the aluminum foil still closed in the package on a plate and serve immediately.

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