Baked trout with white wine and fennel

Submitted - Ben
Views - 471
Serves - 2


½ thinly sliced lemon
a handful of small button mushrooms , halved
1 whole trout , gutted and cleaned
1 fennel bulb, finely sliced
a small bunch tarragon
1 shallot , finely sliced
a splash of dry white wine
25g butter


Heat the oven to 200C/fan 180C/gas 6.

Make a bed of fennel in the middle of a large rectangle of baking paper. Sit the fish on top, then stuff with the rest of fennel, half the tarragon and the shallot. Top with the lemon slices and scatter the mushrooms and remaining tarragon over. Dot with butter and pour over the wine. Fold up the paper to enclose, put in a roasting tin and bake for 30 minutes.