SERVES 2
PREPARATION 10 MINS
COOKING 40 MINS
6tbsp olive oil
300g (10oz) cherry tomatoes
15 baby leeks or spring onions
200g (6½oz) baby courgettes
8 bulbs baby fennel
2 lemons, cut into 8 wedges
2 medium trout, about 350g (11oz) each
250ml (8fl oz) white wine
1. Heat the oven to 180ºC (gas mark 4). Drizzle half the oil into the base
of a large baking tray. Toss the vegetables and lemon in the oil, coating them well. Rest the trout on top of the vegetables.
2. Pour the wine and the remaining oil over the trout, and season well with salt and freshly ground black pepper.
3. Cover the dish tightly with foil and bake for 30 minutes. Then remove the foil and bake for an extra 10 minutes. Serve the trout with the vegetables and pan juices.
USEFUL TIP
You can also use thick fish fillets like halibut for this dish.