Red mullet filet with fennel confit and vanilla

Cut the onion and the fennels into thin slices. Grate the skin of half lemon. Cut the vanilla cod longitudinally.
Put the onion, the garlic, the fennel, the vanilla, the sugar, the stock, the pastis and the lemon skin in the papillote and cook at 180 ºC for 25 minutes or in the microwave oven at maximum power for 12 minutes, stirring it every 5 minutes.
After making the papillote confit put the seasoned red mullet on the fennel, and bake for 5 minutes at 180 ºC, or in the microwave oven at maximum power for 2 minutes.