Grilled fish with fennel

Ingredients 1 – 2 bunches fennel 2 fish (half a kilo each) Salt For the sauce: A small lemon, juiced 3/4 cup high quality olive oil 1 teaspoon fennel, finely chopped 3 tablespoons fresh tomato Salt and pepper to taste

Preparation

Layer the fennel on a grill. Clean and wash the fish very well. Salt inside and outside and place them over the layer of fennels on the grill with the burnt out charcoal.
Grill for 12 minutes and when the flesh starts to separate from the backbone, remove the fish from the grill and place on a serving plate. Clean the fish and sprinkle with the sauce which should be prepared as follows: put the olive oil, the lemon juice, tomato sauce, fennel in a big glass jar that seals well and season with salt and pepper. Seal the jar and shake well to obtain a uniform mixture.

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Tags: main dish, fennel , fasting, Lenten recipes, ψάρι, ψάρια - θαλασσινά