Trout with fennel
- Olive oil, for greasing
- 2 large fennel buls (or 3 small fennel bulbs)
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp chopped fresh flat-leaf parsley, plus extra for serving
- 1 tbsp finely chopped fresh thyme (leaves only)
- 150ml dry white wine
- 25g butter
- 4 trout fillets
- 250g baby plum tomatoes
- 25g pine nuts
- 1 unwaxed lemon, zest of
- Lemon wedges, to serve
Pre-heat the oven to 220C/200C Fan/Gas 7. Grease a shallow ovenproof dish with oil. Trim the fronds (the feather-like leaves) from the fennel and reserve. Trim off the roots and stems and any damaged outer layers (you will need about 350g trimmed weight).
Thinly slice the fennel and put in the dish with the shallots, garlic, herbs and wine. Cut the butter into small pieces and scatter on top. Season.
Take a sheet of baking paper and run it under a cold tap. Shake off any excess water, scrunch it up and lay over the fennel, so it covers it but stays inside the dish.
Cook in the oven for 20 minutes, moving the fennel about in the dish halfway through. Remove the paper, stir again, and return to the oven, uncovered, for 5-10 minutes or until tender.
Reduce the oven to 190C/170C/Gas 5. Put the trout on top and brush lightly with oil. Add the baby plum tomatoes. Cook for another 12-15 minutes or until the trout flakes easily.
Put the pine nuts in a dry frying pan and toss over a medium heat until they start to turn golden. Chop the reserved fronds.
Scatter the toasted pine nuts, chopped fennel fronds and lemon zest over the trout fillets. Serve the dish with the lemon wedges.
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