Sea bass la cuptor cu fenicul

sea bass, two pieces, about 400 grams each, 2 fennel bulbs, 1 yellow onion, 1 hot pepper, 3 tablespoons capers, a teaspoon of freshly ground cumin, a sliced lemon, 30-40 grams butter, 80 ml of white wine, olive oil

Wash and clean the fish, cut the fennel bulbs into thin slices, then mix it with the onion and chili, cut into small slices. Salt and pepper it.
Put a bed of vegetables on a sheet of aluminium. Put the fish over it. Stuff it with capers, slices of lemon and small pieces of butter, sprinkle it with the freshly ground cumin, about half a teaspoon for each fish.
Add 40 ml of wine for every fish, put a little more olive oil, close the tin foil and put it in the oven for 25 minutes.

After 25 minutes, open the package, remove the foil on top and give it another 5 minutes in the heat of the oven. 

Serve it with a good white wine.