(*) if it must be dried, in case fresh is not available (**) instead, for example, vine leaves can also be used * Cut the lemon into six slices.
* Place half of the fennel greens, three lemon slices and the salted and peppered gilthead on the fig leaf.
* Then cover the fish with the rest of the fennel greens and the other three lemon slices, fold the fig leaf over and place everything together in a roasting pan.
* Pour a little olive oil over everything and cook in the oven at 180 degrees for 15 minutes.
* Bring to the table immediately! The aroma of the herbs will quickly spread throughout the room. Remove the fish from its bed of herbs, remove the skin and bones and season the fillets with a few drops of good olive oil.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you always have everything at hand!
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