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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
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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.
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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.
Nutritional Information
- Kcals 200
- Carbs 3g
- Protein 28.4g
- Fat 8.1g
- Salt 0.23g
- Saturates 1.6g
- Fibre 1.8g