Baked trout with white wine & fennel

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Make a bed of fennel in the middle of a large rectangle of baking paper. Sit the fish on top, then stuff with the rest of fennel, half the tarragon and the shallot. Top with the lemon slices and scatter the mushrooms and remaining tarragon over. Dot with butter and pour over the wine. Fold up the paper to enclose, put in a roasting tin and bake for 30 minutes.

Choosing the best fish

Make sure trout is spanking fresh - firm-fleshed, bright-eyed and red around the gills.

Per serving

498 kcalories, protein 49.1g, carbohydrate 3.7g, fat 30.3 g, saturated fat 15.3g, fibre 3.1g, salt 0.77 g

Latest comments and suggestions

• blemy

  02 November 2007

  blemy commented on this recipe

  absolutly super, house mate caught fresh trout from him local river and we cooked this the next day. was so quick and simple yet tasted heavenly. flavers were just subtle and perfect A*

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• blemy

  20 November 2007

  blemy rated and commented on this recipe

  

  so so easy to cook. the flavours are so subtle and the fish just melts in your mouth.... lovely

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• AliceS

  04 April 2008

  AliceS rated and commented on this recipe

  

  I agree! Very moist and flavoursome, light and summery and probably super-healthy. My housemates were making envious noises while this was cooking!

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Ingredients

• ½ thinly sliced lemon
• a handful of small button mushrooms , halved
• 1 whole trout , gutted and cleaned
• 1 fennel bulb, finely sliced
• a small bunch tarragon
• 1 shallot , finely sliced
• a splash of dry white wine
• 25g butter

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Serves 1

Preparation and cooking times

Ingredients

• ½ thinly sliced lemon
• a handful of small button mushrooms , halved
• 1 whole trout , gutted and cleaned
• 1 fennel bulb, finely sliced
• a small bunch tarragon
• 1 shallot , finely sliced
• a splash of dry white wine
• 25g butter

Per serving

498 kcalories, protein 49.1g, carbohydrate 3.7g, fat 30.3 g, saturated fat 15.3g, fibre 3.1g, salt 0.77 g

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