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Ingredients
1 tbsp
1/2
1
2 tbsp
2 tbsp
1/4 cup
1 tbsp
1
1
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
tarragon
Preparation
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