Baked trout with white wine and fennel

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Baked trout with white wine and fennel
Baked trout with white wine and fennel

Random recipe review

Love the fennel in this


Lemon and fennel cut through the smetimes 'oily' taste of trout. Smashing.

Paul R Smith
Ready to serve
Servings:Serves 2 - 1 medium-sized trout will serve two people
Calories per serving:232
Ready in:50 minutes
Prep. time:20 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:17th January 2013
Prepared, one per person

Cooking in a tin-foil parcel is probably the best of many ways to cook trout as it retains its flavour and stays moist and tasty.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 200° C (400° F - Gas 6)


  1. Make a bed of half of the sliced fennel in the middle of a large rectangle of tin foil or baking paper
  2. Place the fish on top and sprinkle the cavity with the cracked fennel seeds then stuff with the remaining chopped fennel and onion
  3. Top with the lemon or lime slices and scatter the mushrooms around
  4. Add dabs of butter and pour over the wine and add a grind of black pepper
  5. Fold the foil or paper to make a loose parcel
  6. Place in a baking tray and bake for 30 minutes
  7. Check that the flesh is fully cooked (it should flake easily at the deepest part of the fish)
  8. Serve immediately

Chef's note

Check the fish is thoroughly cooked before you start to dish up the accompaniments. I normally find 30 minutes is normally plenty of time to cook fish in this manner, but this time it needed another 10 minutes. Maybe the onions and fennel increase the required cooking time. Perhaps someone else can comment if they make this dish. --Chef 05:01, 12 January 2009 (UTC)

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