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Main course: Filet of hake with fennel

Serve with:



Serves 4:
  • 1 kg filet of hake
  • 2 fennel corms
  • 1 onion
  • 2 dl dry white wine or white beer
  • pepper and salt


Divide the hake over 4 papillotes. 
Finely slice the fennel and onion and divide as well over the 4 papillotes.  
Season with pepper and salt. Moisten with the white wine or the white beer. 
Place the papillotes in a 185°C pre-heated oven for 20 à 25 min. 
Serve with boiled potatoes, mash or a pasta salad. 

credit: fish@the wall
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