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4 Loup de Mer Fillets
200 g cocktail tomatoes
300 g fennel
3 tablespoons lemon juice
4 sprigs thyme
8 olives
salt, pepper, oil
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Cut cocktail tomatoes into halves, remove green bits and coarsely chop fennel. Peel fennel, cut in half, remove the stem. Thinly slice fennel.
Thinly brush oil on 4 aluminium foil sheets. Place fish fillets on the foils, season with salt and pepper on both sides and drizzle with lemon juice. Evenly spread thyme, fennel greens, cocktail tomatoes, fennel and olives on the fillets. Now carefully wrap the fish at all sides, slightly pressing on the edges.
Put fish on the griller and grill on both sides. Serve fish fillets in the foil.