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4 red mullets
white pepper
seasalt
6 tablespoons olive oil
8 tablespoons lemon juice
butter for aluminuim foil

vegetables:
1 kg fennel bulbs with lots of greens
1 small bunch parsley
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Rinse mullets, pat dry and season with salt and pepper. Mix olive oil and lemon juice. Wash fennel and dry, cut off green bits, chop finely and add to the marinade. Place fish in marinade and allow it to rest in the fridge for about 2 hours, turning several times in between.
Cut fennel bulbs into fine strips. Brush two sheets aluminium foil with butter and spread the vegetables. Slightly season with seasalt and pepper.
Remove fish from marinade, place on the fennel vegetables and drizzle with marinade. Tightly wrap foils and grill for about 25 minutes.