Trout Baked in Parcels

Trout fillet with lemon and dill, baked in a parcel on a bed of fennel, served with dill chat potatoes or salad, is a fresh, healthy dinner with minimum effort. All you need is 25-30 min, including preparation time.

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What you need:

  • trout fillets, one per adult serve
  • sliced top part of fennel (usually thrown away)
  • fresh dill
  • sliced lemon
  • chat potatoes
  • 1 table spoon of butter
  • salt and pepper for seasoning
  • fresh vegetables to make no dressing salad

What you do:

  • preheat fan forced oven to 180 degrees
  • put whole or half chat potatoes, depending on their size, in water. Cook potatoes until tender
  • wash trout fillets and dry them on paper towel
  • prepare sheets of aluminium foil one for each fillet, put trout fillet on top of sliced fennel, skin down. Put 2 lemon slices, cut in half, and dill on top of the trout. Bring foil together to seal the parcel

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  • Put trout parcels on flat tray and bake in preheated oven for 15-20 min, depending on the fillet size
  • while trout and potatoes are cooking, make fresh salad to serve with trout (thinly sliced fennel and red onions, chopped fresh tomatoes, cucumbers and red capsicum)
  • when potatoes are ready, dry them and return to the pot, add butter and finely chopped dill to coat potatoes
  • open foil parcels and transfer trout to the plate

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Trout will go nicely with just fresh salad on a hot day, without potatoes. Check for bones, left in fillets, when serving to small children.

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