Tasty trout

Tasty trout

Trout en Papillote with Sauternes and Almonds

Trout is über cheap a majorly healthy. And this is a superfast dish - requiring minimal effort but punching high on the flavour chart.

Serves 4

4 trout, gutted and washed

1 lemon, cut into 12 small wedges, plus finely grated zest of 2 lemons

1 small bulb of fennel, trimmed and finely sliced

Half a bunch of spring onions, white bit only, trimmed and finely sliced

1 clove of garlic, peeled and sliced

2 handfuls of flaked almonds, toasted

Few glugs of olive oil

Salt and freshly ground black pepper

Preheat the oven to 200°C (400°F), Gas Mark 6.

Cut out 4 large circles of baking paper, each big enough to put a fish in. Arrange a trout in the centre of each paper, and using a sharp knife, make 3 slashes across the fish. Put a small wedge of lemon in each slash, then divide the fennel, spring onions and garlic equally among the fish. Sprinkle some toasted flaked almonds over the top.

Add a couple of glugs of olive oil to the fish and season with salt and pepper. Wrap up each parcel so it's airtight, then place the parcels on a large baking tray and bake in the oven for 10-15 minutes, or until the flesh is firm.

Serve with some boiled potatoes and green beans.