Ingredients

• 4 Ouananiche fillets
• 1 thinly sliced fennel bulb
• 1 sliced lemon
• 2 tbsp olive oil
• 2 tbsp Pastis or white wine
• 2 tbsp butter
• 1 Salt and pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Distribute the fennel over 4 sheets of parchment paper.

3. 3

   Place one fillet on each bed of fennel.

4. 4

   Add lemon, butter, and Pastis. Season with salt and pepper.

5. 5

   Seal the parchment packets tightly.

6. 6

   Cook for 18-20 minutes. The anise aroma of the fennel will perfume the fish.