The most nutritious part of fennel is the bulb, but it can also be enjoyed on a weight-loss diet, as it contains only about 30 calories per 100 grams.
Ingredients: fish fillets (350 g each) – 4 pieces, fennel – ½ bulb, onion – 1 piece, parsley – 2 tablespoons of chopped fresh herbs, lemon – 2 pieces, garlic – 1 clove, olive oil – ¼ cup, ground black pepper and salt – to taste.
Mix the thinly sliced fennel and onion with the chopped parsley and lemon juice (squeeze the juice from one lemon cut in half, and slice the second lemon into thin rounds with a sharp knife).
Rinse the fish under cold water and pat it dry with a towel. Make diagonal cuts about 2 cm apart on each side of the fish fillets. Place the fish on a baking sheet lined with parchment paper and fill the cavities with the vegetable mixture and lemon slices.
Chop the garlic and mix it with the olive oil, then drizzle this fragrant mixture over the fish, seasoning with salt and pepper.
Bake the fish with fennel in a preheated oven at 180°C (350°F). The fish should be ready in about 25 minutes. Serve it on a bed of leafy greens.
Tip: Check the fish for doneness by looking for a golden crust and flesh that easily flakes away from the bones.