Trout In A Parcel With Lemon Fennel Crème Fraîche Recipe 425

TROUT IN A PARCEL WITH LEMON, FENNEL & CRèME FRAîCHE RECIPE - (4.2/5)

Trout in a Parcel with Lemon, Fennel & Crème Fraîche Recipe - (4.2/5) image

Provided by cookism

Number Of Ingredients 9

Ingredients

300 g of Baby Potatoes (washed and scrubbed)
4 tbsp of Extra Virgin Olive Oil
Zest of 1 Lemon (finely grated)
1 tsp of Salt (to taste)
Black Pepper (to taste)
2 Whole Trout (cleaned and gutted with bones left in them)
1 Fennel Bulb (trimmed and chopped into slices)
4 Heaped tbsp of Crème Fraîche
Lemon Wedges

Steps:

1. Leaving their skins on, steam potatoes until almost tender. This will take about 10 minutes. Try to choose evenly sized baby potatoes so they all cook using the same amount of time. Slice them when they are cool enough to handle. 2. Preheat the oven to 170C. Mix lemon zest, salt, pepper and olive oil in a bowl. 3. Place each trout on a large sheet of baking paper. Rub the mixture onto the surface and inside of the fish thoroughly. 4. Stuff trout with potato and fennel slices. Place the rest of the potatoes on the paper, beside the fish. 5. Bring the edges of the baking paper together and fold over twice to enclose. Twist and tighten both sides with string to form a sealed parcel. The parcel should look like a giant sweet. 6. Bake for 15 to 20 minutes. To check for doneness, open a parcel and gently lift up the skin of the fish using a fork - the flesh should look opaque and flake easily. 7. Serve straight from the parcel with a generous heap of crème fraîche and lemon wedges. For us, we finish off by drizzling a little olive oil for extra flavor and presentation.

TROUT & FENNEL PARCELS

Trout & fennel parcels image

Try these trout parcels which are hugely rich in Omega-3

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 30m

Number Of Ingredients 6

Ingredients

85g bulghar wheat
zest 1 lemon and squeeze of juice
½ bunch dill , roughly chopped plus extra leaves to serve
4 trout fillets, boneless and skinned
1 small bulb fennel , thinly sliced
4 spring onions , thinly sliced

Steps:

Heat oven to 210C/fan 190C/gas 7. Heat a baking sheet in the oven. Cook bulgar wheat according to the pack, drain, cool and fork in lemon zest and dill.
Divide bulgar wheat between 2 sheets baking parchment. Sandwich together 2 fish fillets and sit on top. Sprinkle over fennel, spring onions, lemon juice, and season to taste.
Wrap the parcels and put on the hot baking sheet. Bake in the oven for 12 mins or until fish is opaque and feels firm, top with extra dill and serve.

Nutrition Facts : Calories 339 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.03 milligram of sodium

TROUT WITH FENNEL

Trout With Fennel image

Make and share this Trout With Fennel recipe from Food.com.

Provided by ellie_

Categories Trout

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 slices bacon
1 fennel bulb, cored and sliced
1 onion, sliced
1 teaspoon salt
pepper
2 tablespoons cilantro, minced
4 (4 ounce) trout fillets
lemon wedge, garnish

Steps:

Preheat oven to 400 degrees F.
In a skillet over medium heat cook bacon until crisp. Remove bacon from skillet, reserving drippings. Drain bacon on paper towels and crumble bacon.
Add fennel and onion to pan; sprinkle with salt and cook until browned (8-10 minutes). Transfer to bowl and season with pepper and stir in the cilantro.
On a greased (or coated with Pam) and foil-lined baking sheet, place two trout fillets, cover with the vegetable mixture and then cover with the remaining fillets. Roast for 15 minutes or until opaque. Serve with lemon wedges and crumbled bacon.

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