Tandoori fish with fennel

1. Coat the hake fillets with tandoori paste. Wash and trim the bottom and the top of the fennel. Cook in a steamer for 25 minutes. Squeeze the lemons.

2. Preheat oven to 210°C (th. 7).

3. Cut six rectangles in parchment paper.

4. Place a hake fillet with lucerne sprouts in the middle of each papillote, add salt and pepper.

5. Drizzle with olive oil. Close properly the papillotes by rolling the edges together to seal the packets. Bake for 15 minutes.

6. Cut in half a fennel bulb and place it in a plate. Drizzle with olive oil, salt and pepper. Arrange the papillote on top of the fennel bulb. Serve immediately.

Photo credit: Sucré Salé