Pickled Perch with Fennel

The night before: you scale and fillet the sea bass from the fishmonger – the skin should stay on. At home, inspect the fish again for bones: Pull out any that remain, preferably with a small Z= ange or possibly bone tweezers. Crush fennel seeds and pepper in the moer= ser, then distribute with sugar and salt on the fish fillets.

Place in a shallow baking dish with the lid closed and pickle in the refrigerator for one night.= Turn the sea bass once on the other side before going to bed.

In the morning before work: chop the fennel greens, cut the bulb into very thin slices (the easiest way is with a cucumber slicer). Cut the apricot into small cubes and put them in a container together with the fennel slices. Season with salt and pepper and drizzle with olive oil. Wash and dry fish fillets and sprinkle with fennel greens. Slice two fillets with a long, sharp kitchen knife and arrange on top of vegetables. Serve with white bread.

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