Salad of Raw Fennel with Grilled Filet of Sole

Wash the fennel bulb, cut in half, remove the stalk and save the fennel greens. Cut fennel into fine noodles. Peel, core and dice the tomato. Mix with the fennel strips, lemon juice, walnut oil, white wine vinegar and season with salt and pepper. Coat a baking tray with sesame oil and place the fish fillets on it, season with coriander, salt and pepper. Cut the vegetables into small cubes, mix with breadcrumbs and coat the sole fillets with it. Drizzle with a little oil and grill in the oven for approx. 4 minutes or bake at 180 °C. Spread the fennel salad on the plates, arrange the sole fillets on top and decorate with fennel greens.

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