Delicious fish cooked to perfection in a creamy sauce.
Set the EGG for direct cooking at 350°F/176°C.
Arrange the fish fillets and sliced fennel bulb in a Dutch oven.
In a small mixing bowl combine the cream, parmesan and garlic; pour over the fish and fennel to cover.
Place the Dutch Oven - Cast Iron on the cooking grid and bake for 20 to 30 minutes. Season with salt and black pepper to taste. Serve with rice and garnish with dill.
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