Chop fennel greens and set aside. Cut fennel bulbs and onions lengthwise into narrow wedges. Heat oil and sauté fennel and onions. Cut garlic cloves into thin slices, add, season with salt and sugar. Pour in wine and simmer for 10 minutes.
Chop parsley, remove seeds from pepper and cut into thin rings. Half of the parsley and the pepper over the vegetables form. Clean fish, season with salt and place on top. Cut lemon into slices, spread evenly over fish and steam for 20 min until soft.
Serve sprinkled with remaining parsley and fennel greens.
Serving: Boiled potatoes, tomato salad.
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