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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jodie

  16 August 2009

  Jodie rated and commented on this recipe

  

  Yum

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• yummythings

  29 January 2012

  yummythings rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8906/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.