Olive Magazine

Baked trout in paper

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

Baking a trout fillet in a paper parcel with aromatic fennel and white wine seals in all of the cooking juices. Serve as a simple, easy, healthy afterwork dinner for two with some steamed buttered potatoes or crusty bread.

Nutrition:
NutrientUnit
kcal200
fat8.1g
saturates1.6g
carbs3g
sugars0g
fibre1.8g
protein28.4g
salt0.23g
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Ingredients

  • 1 lemon, ½ sliced and the rest cut in half
  • 1 trout, gutted and scaled
  • 1 bulb fennel, finely sliced
  • 2 shallots, sliced
  • a splash white wine or Vermouth
  • olive oil
  • ½ pack parsley, finely chopped
  • to serve steamed potatoes

Method

  • STEP 1

    Heat the oven to 200c/fan 180c/gas 6. Stuff the lemon slices into the trout. Scatter the fennel in the centre of a large piece of baking paper or foil and lay the trout on top.

  • STEP 2

    Sprinkle with the shallots and wine or vermouth, add a drizzle of oil and fold into a parcel. Put on a baking sheet and cook for 25 minutes. Open the parcel and sprinkle with parsley. Serve with steamed potatoes.

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