Friday, 24 February 2012

Trout Baked in Foil with Lemon, Cinzano and Fennel

One of the easiest ways to cook fish, I think, is in a foil parcel. I've done it with cod, seabass, salmon and trout and it's always been terrific. You can infuse the fish with any spices and flavourings you like, then bung it in the oven and forget about it until it's done.



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
Serves 4
Ingredients:
  • 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
Method
  1. 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.
  2. 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.
  3. 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.