1. preheat oven to 220 degrees. Place each fish fillet on a piece of parchment paper, season with salt and season with pepper. Top each with 3 sprigs of parsley and 3 sprigs of thyme.
2. cut caper apples into slices, add. Peel lemon, cut into slices. Place 2 slices on each fish fillet. Sprinkle capers and fennel on top. Fold paper into a parcel, close tightly. Cook fish in stove for 10 to 12 min.
3. toast bread. Blanch (scald) tomatoes, skin, seed and dice. Rub toast with garlic, top with tomatoes.
4. open fish packet, garnish with remaining herbs. Serve tomato toast with it.
Tip: Caper apples (the fruit of the caper bush) can be found pickled on the delicatessen shelf.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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