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Recipe by olive magazine

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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.
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. a squeeze of lemon and any juices from the pan.

Per serving (without potatoes)

200 kcalories, protein 28.4g, carbohydrate 3g, fat 8.1 g, saturated fat 1.6g, fibre 1.8g, salt 0.23 g

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Ingredients

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

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Low-fat

Ingredients

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

Per serving (without potatoes)

200 kcalories, protein 28.4g, carbohydrate 3g, fat 8.1 g, saturated fat 1.6g, fibre 1.8g, salt 0.23 g

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