You usually think of white wine when you're cooking fish but I'd seen a Jamie Oliver recipe where he cooks roasted vegetables with Cinzano, and one day I tried it with trout. It ended up totally delicious and worked well with the aniseed flavours of the fennel, which I added to the parcel with the fish. In case you're wondering why the trout looks so pale, it's because I got hold of some organic trout. Amazing the difference in colour!
I like to serve this with something plain - chips, mashed potato or just a pile of wilted greens; in this case, chard. I hope you enjoy!
Fennel and Cinzano Baked Trout
- 4 trout fillets, with the big bones taken out
- half a lemon, sliced into 4 slices
- 4 slices from a fennel bulb, plus one of the 'stalks' and feathery tops, chopped finely
- Glug Cinzano
- 4 small knobs of butter
- olive oil
- salt and pepper
- Preheat your oven to 200C. Take out a large roasting dish and line with foil, with enough overhang either side to bring up to form a parcel. Line the fillets up inside the foiled dish, and pour over a glug of Cinzano.
- Scatter over the sliced lemon, the fennel slices, chopped fennel tops and place a small knob of butter on top of each fillet. Season with salt and pepper, drizzle with a little olive oil (not much) and then wrap in the foil, forming a parcel.
- Bake in the oven for 15-20 minutes, depending on the size of your fillets. When serving, don't waste the juices in the bottom of the parcel - spoon them over the fish.