Fish on a Bed of Fennel and Lime Rice

A great fish recipe to make yourself:

Heat the oil in a large frying pan and gently steam the fennel pieces and onion strips for about ten minutes with the lid closed.

Add the garlic, honey and white wine, season a little with salt and bring to the boil repeatedly.

Preheat the oven to 200 degrees.

Grease a baking dish with butter or oil and pour in the vegetables. Sprinkle the paprika or bell pepper cubes on top. Rinse the fish fillets, dry them, season with salt, cut them into bite-sized pieces if necessary and place them nicely arranged on top of the vegetables. Sprinkle with the chopped pepper, herbs, salt and coriander and drizzle with olive oil. Place a slice of lemon on each fish fillet.

Bake in the heated oven for about twenty minutes, depending on the thickness of each fillet.

For the lime rice, peel a tiny bit of zest from the lime with a peeler. Soften the long-grain rice with the peels and double the amount of water. Soak the long grain rice away from the stove for five minutes.

Remove the lime peel, season the long grain rice with pepper and stir in the butter.

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