Basil Amond Creme: Chop basil and garlic, add amond and lemon juice and make a paste.
Season to taste with salt and pepper.
Fish en papillote: Chop finely garlic, onion and hot pepper. Halve fennel, remove stalk and cut into fine stripes. Peel tomatoes, remove stalks and seeds and dice them. Divide fish into 4 portions and preheat oven to 200°C.
Heat 2 tbsp. oil in a pan, sauteé garlic, onion and hot pepper. Add fennel, tomatoe cubes, spice with salt and 1 tsp. oregano. Let all simmer vor 10 minutes and season to taste then with salt and pepper.
Cut aluminium foil into 4 peaces (30 x 40 cm). The middle of the foil cover with sauce, spice fish filets with salt and pepper and place them upon the sauce. Close folie well and cook fish for 15 minutes in oven.
Serve filets on fennelsauce and garnish with basil creme.