Fennel Seed Parsley Sauce with Fish

Finely grind the fennel seeds. Peel the garlic clove. Rinse parsley, dry and pluck leaves. Squeeze lemon.

Squeeze garlic clove with a tiny bit of salt until smooth. Then blend the garlic with the parsley, fennel seeds and olive oil with a pastry blender to a smooth paste. Season with pepper, salt and the juice of one lemon.

Heat a small amount of olive oil in a frying pan, add butter and fry until foaming. Season fish fillets with salt and pepper and fry on both sides.

Serve the Lotte fillets garnished with the fennel seed parsley sauce.

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