View source for Baked trout with white wine and fennel

Name: Baked trout with white wine and fennel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: European
Ingredients: ½ lemon or lime, sliced thinly; Handful of button mushrooms, brushed clean and halved; 1 whole trout, cleaned and gutted; 1 fennel bulb, sliced finely; 1 teaspoon of fennel seeds, cracked in a mortar and pestle; 1 small onion, chopped finely; Splash of dry white wine or sherry; A grind of black pepper; 25g (1 oz) butter
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{{#seo:
|title=Baked trout with white wine and fennel a fish recipe
|titlemode=replace
|keywords=#fennel #trout #lemon #bakedtroutwithwhitewineandfennel #lime #butter #onion #fennelseeds #miseenplace #drywhitewine #sherry 
|hashtagrev=032020
|description=Cooking in a tin-foil parcel is probably the best of many ways to cook trout as it retains its flavour and stays moist and tasty
}}
<!-- /seo -->
Cooking in a [[tin-foil]] parcel is probably the best of many ways to cook [[trout]] as it retains its flavour and stays moist and tasty.
{{recipesummary
|TotalCalories = 465
|PortionCalories = 232
|DatePublished=17th January 2013
|Author=Chef
|ImageComment = Ready to serve
|Servings = Serves 2 - 1 medium-sized [[trout]] will serve two people
|Difficulty = 2
|TotalTime = 50 minutes
|PrepTime = 20 minutes
|CookTime = 30 minutes
|Image = [[Image:Foil Trout parcels.jpg|thumb|middle|none|alt=Electus]]

}}
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<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Love the fennel in this</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>

<span class="reviewDesc">Lemon and fennel cut through the smetimes 'oily' taste of trout.  Smashing.</span> 

<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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[[Image:Trout with white wine and fennel.jpg|300px|thumb|right|Prepared, one per person]]
{{RecipeIngredients
| &frac12; [[lemon]] or [[lime]], sliced thinly
| handful of [[button mushrooms]], brushed clean and halved
| 1 whole [[trout]], cleaned and gutted
| 1 [[fennel]] bulb, sliced finely
| 1 teaspoon of [[fennel seeds]], cracked in a [[mortar and pestle]]
| 1 small [[onion]], chopped finely
| splash of [[dry white wine]] or [[sherry]]
| a grind of [[black pepper]]
| 25g (1 oz) [[butter]]

}}

===[[Mise en place]]===
* Preheat the oven to 200° C (400° F - Gas 6)

===Method===

{{RecipeMethod
| Make a bed of half of the sliced [[fennel]] in the middle of a large rectangle of [[tin foil]] or [[baking paper]]
| Place the [[fish]] on top and sprinkle the cavity with the cracked [[fennel seeds]] then stuff with the remaining chopped [[fennel]] and [[onion]]
| Top with the [[lemon]] or [[lime]] slices and scatter the [[mushrooms]] around
| Add dabs of [[butter]] and pour over the [[wine]] and add a grind of black pepper
| Fold the foil or paper to make a loose parcel
| Place in a [[baking]] tray and [[bake]] for 30 minutes
| Check that the flesh is fully cooked (it should flake easily at the deepest part of the fish)
| Serve immediately
}}
===Chef's note===

Check the fish is thoroughly cooked before you start to dish up the accompaniments. I normally find 30 minutes is normally plenty of time to cook fish in this manner, but this time it needed another 10 minutes.  Maybe the onions and fennel increase the required cooking time.  Perhaps someone else can comment if they make this dish. --[[User:Chef|Chef]] 05:01, 12 January 2009 (UTC)
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Fish recipes]]
[[Category:Freshwater fish recipes]]
[[Category:Main courses]]
[[Category:Cooking with wine]]
[[Category:Baked or roasted]]

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