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Trout baked in paper with fennel and lemon

Seal the parcel tightly by rolling the edges: the fish cooks in the fennel’s steam and does not dry out.

Hot dish · 2 servings · Prep time 35 min

Per serving

Calories438kcal
Protein35g
Carbs41g
Fat15g

Ingredients

  • 300 gTrout fillets
  • 300 gFennel
  • 1 pieceLemons
  • 10 mlOlive oil
  • 400 gPotatoes

Method

  1. Heat the oven to 200 °C. Steam the halved potatoes for 20 minutes.
  2. Finely slice the fennel and divide it between two large sheets of baking paper.
  3. Lay the trout fillets on top, add lemon slices, a drizzle of oil and season.
  4. Seal the parcels by rolling the edges and bake for 15 minutes. Open them at the table and serve with the potatoes.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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