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

Nutrition:

  • kcal200
  • fat8.1g
  • saturates1.6g
  • carbs3g
  • sugars0g
  • fibre1.8g
  • protein28.4g
  • salt0.23g

Method

  • step 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.

  • step 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.

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