Main course: Filet of hake with fennelServe with:
- 1 kg filet of hake
- 2 fennel corms
- 1 onion
- 2 dl dry white wine or white beer
- pepper and salt
Preparation: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