Baked trout in paper

Latest comments and suggestions

• Julie3007

  04 January 2009

  Julie3007 rated and commented on this recipe

  

  Very simple and easy to do. Great taste as well - would be great for a dinner party.

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• Jodie

  16 August 2009

  Jodie rated and commented on this recipe

  

  Yum

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• stevem76

  04 October 2010

  stevem76 rated and commented on this recipe

  

  Very simple, quick and mouth-watering. Delicious flavour and lovely soft texture. Squeeze some lemon over the fish as well.

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• yummythings

  29 January 2012

  yummythings rated and commented on this recipe

  

  So so simple. Delicious, I too added more lemon over the fish.

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• Willowtree

  17 March 2012

  Willowtree commented on this recipe

  I have never cooked a whole fish before, so please could somebody tell me: "stuff lemon slices into the trout" - where?! Do I make slashes in the skin and stuff them in? Or stuff them into the cavity from where the guts have been removed? I can't quite tell from the picture.

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• angelina7

  19 June 2012

  angelina7 commented on this recipe

  This might be abit late for you Willowtree but generally it would mean stuff the lemon in the cavity after guts have been removed. This then enables all the lemon flavour to permeate the fish. Hope that helps.

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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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