Baked trout with white wine and fennel

Recipe review

Love the fennel in this

5/5 Lemon and fennel cut through the smetimes 'oily' taste of trout. Smashing.

Paul R Smith

Baked trout with white wine and fennel

Ready to serve
Servings:	Serves 2 - 1 medium-sized trout will serve two people
Calories per serving:	232
Ready in:	50 minutes
Prep. time:	20 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	17th January 2013

Prepared, one per person

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.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

Mise en place

• Preheat the oven to 200° C (400° F - Gas 6)

Method

1. Make a bed of half of the sliced fennel in the middle of a large rectangle of tin foil or baking paper
2. Place the fish on top and sprinkle the cavity with the cracked fennel seeds then stuff with the remaining chopped fennel and onion
3. Top with the lemon or lime slices and scatter the mushrooms around
4. Add dabs of butter and pour over the wine and add a grind of black pepper
5. Fold the foil or paper to make a loose parcel
6. Place in a baking tray and bake for 30 minutes
7. Check that the flesh is fully cooked (it should flake easily at the deepest part of the fish)
8. 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. --Chef 05:01, 12 January 2009 (UTC)

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