Baked trout in paper

Name: Baked trout in paper
Total time: 30 min
Ingredients: lemon 1, ½ sliced and the rest cut in half; trout 1, gutted and scaled; fennel 1 bulb, finely sliced; shallots 2, sliced; white wine or Vermouth a splash; olive oil; parsley ½ pack, finely chopped; steamed potatoes to serve

30 minutes
serves 2
Easy

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.

December 19, 2014 at 2:29 pm

Ingredients

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

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.