By baking fresh trout in a paper parcel you seal in the juices and concentrate the flavours. It’s a quick, easy way of cooking trout that never fails.
You will need:
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One whole trout
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Two lemons - one sliced thin, the other cut in half
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One bulb of fennel - roughly chopped
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3 small onions or shallots - chopped fine
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Handful of button mushrooms
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Splash of white wine
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Small bunch parsley - chopped fine
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Greaseproof paper to wrap the trout
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Salt and freshly ground black peppercorn to season.
Method:
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Turn the oven to 200°C / 400°F or gas mark 6.
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Wash the trout under cold running water and place on a sheet of greaseproof paper, large enough to wrap it into a parcel.
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Stuff into the trout with the lemon slices, along with a handful of the chopped fennel, and a little chopped parsley.
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Sprinkle the mushrooms, chopped onions/shallots and the rest of the parsley over the trout, then sprinkle the trout with a splash of wine and the juice of half a lemon, season and fold the paper into a parcel. If you are having trouble sealing the paper parcel, try using wooden clothes pegs to hold it firm - they work every time for me.
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Place parcel on a flat baking tray and cook for at least 25 minutes.
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On opening the parcel, sprinkle juice from the remaining lemon half over the top and serve with boiled potatoes and a green salad.
NOTE: If you have no fennel, then add chopped celery to the parcel instead.