Sea Bass with Fennel and Grapes

1. ) Preheat oven to 200 °C. Clean fennel, pluck off greens, chop coarsely and set aside. Cut fennel in half lengthwise and cut out the stalk. Cut fennel diagonally into narrow slices.

Cut grapes in half and perhaps remove seeds. Pluck thyme leaves from stems.

Heat oil and butter in a frying pan, sauté fennel and season with salt and pepper. Add soup and vermouth and simmer vegetables on low heat for about 12 min. Stir in grapes, fennel greens and thyme, remove from heat and cool.

3. ) Notch the skin of the fish at a distance of 1 1¿2 cm not too deep. Season fish all over with pepper, lime juice, salt and lime zest. Cut out 4 heart-shaped pieces from parchment paper. Place fish on top, cover with vegetables and drizzle with resulting juices. Brush edge of paper with butter, fold uncovered paper over fish and turn in all around.

4. ) Place packets on a baking sheet, brush surface with butter and cook in oven (middle rack) for about 25 min until done.

Preparation about 40 min

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