• Trout and Fennel



    1 tbsp



     2 tbsp


     2 tbsp

     1/4 cup


     1 tbsp



     2 cloves

     2 sprigs

    olive oil

    fennel bulb, sliced

    green onion chopped

     balsamic vinegar

    zest of a lemon

    slivered almonds

    dry white wine

     pepper to taste

    chopped parsley

    lemon sliced

    large trout fillet

    garlic cut into slices



     1. preheat oven to 400 F

     2. place a baking sheet in the oven to warm while preparing fish

     3. cook fennel in olive oil and balsamic vinegar in a frying pan until most of the slices are golden brown, stirring occasionally for about 5 minutes.

     4. turn down the heat to low, season with pepper, and add the wine and green onions

     5. simmer until most of the wine is absorbed and fennel is tender, 1 minute.

     6. Stir in the parsley, almonds and ½ of the lemon zest

     7. place ½ of the fennel on bottom of parchment paper (reserving any liquid)

     8. place a layer of lemons on fennel

     9. cut slits in trout and stuff with tarragon and garlic slivers

     10. sprinkle remaining lemon zest over fish

     11. place skin side up on fennel and lemons

     12. place remaining fennel on top of fish

     13. place a layer of lemon on top of fish and fennel

     14. drizzle any remaining wine mixture over fish

     15. wrap the parcels and put on the hot baking sheet

     16. bake in the oven for 12 min. or until fish is opaque and feels firm