Merlan Poached on Fennel and Tomato Vegetables

Heat a tablespoon of olive oil with the butter in a saucepan, sauté the shallot cubes until translucent and then add the fennel. Sauté for another 5 minutes, turning continuously, and then deglaze with half the lemon juice and the Noilly Prat. Cook a little and after another 5 minutes add the tomatoes and the fennel greens. As soon as the tomato pieces fall apart, fill the vegetables into a shallow baking dish or pie dish, season heartily with pepper and salt, place the merlan fillets on top, drizzle them with the remaining juice of one lemon, season with salt and pepper and drizzle with the remaining olive oil. Sprinkle with the lemon thyme leaves (or the thyme leaves and the chopped lemon balm leaves). Now poach the merlan fillets for 10 min. at 175 °C in the oven.

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