Have separate bowls of steamed green beans and steamed new potatoes to hand around separately.
- 4 tblsp olive oil
- 1 small fennel bulb, thinly sliced
- 1 onion, finely sliced
- 2 firm ripe tomatoes, quartered
- 4 x 175g Goatsbridge Trout fillets, pin bones removed
- 2 small lemon, zest and juice
- 2 tblsp chopped fresh dill
- 2 tsp capers (optional)
- 4-6 tbsp white wine
- Sea salt and freshly ground black pepper
- Steamed green beans and new season potatoes, to serve
- Preheat the oven to 200°C.
- Cut out 4 squares each of parchment paper and silver foil approximately 40cm square. Lay the parchment paper on top of the foil.
- In a bowl add the olive oil, fennel, onion, tomato, lemon zest and juice, dill, capers and salt and pepper together.
- Divide the fennel mix between the squares of parchment paper, place a trout fillet on top of each pile of vegetables. Drizzle over the rest of the olive oil, then add a squeeze of lemon juice and the dill.
- Fold the foil and parchment paper over the trout fillets and double-fold each edge to make a sealed parcel, leaving a gap at the top to pour in a couple tablespoons of white wine into each one. Pour in the white wine, then fully seal. The parcel should not be too tight, as steam will puff it up in the oven.
- Arrange the parcels on a large baking tray and bake for 20 minutes, or until the fish is just opaque and cooked through. Serve the parcels on each warmed plate so they can be opened at the table and have separate bowls of steamed green beans and steamed new potatoes to hand around separately.