| This
is a Hub-UK
recipe. (Remember measurements only have to be
approximately the same so don't panic if you can't
get exact quantities).
Ingredients
2
Medium Trout (or 2 small Sea Bass)
4 lg spring onions sliced lengthways
1/4 orange bell pepper diced
65gms wild mushrooms cut in half or quartered
7 or 8 thin slices of fennel bulb
Small bunch flat leaf parsley / Italian parsley
chopped
4 thick asparagus stalks
2 oz butter
Method
Preheat
oven to 200ºC.
You
will need two large pieces of oven proof tin
foil. Prepare all your vegetables - chop, slice,
dice, etc. Melt 1oz butter. Brush each piece
of tin foil with melted butter to an area the
size of the trout. Lay the trout on the tin
foil. Brush with butter. Place mixture of vegetables
in cavity and over the top of trout laying two
Asparagus stems on top of each. Pour any remaining
butter over top and add pieces of butter to
top of each. Fold tin foil over fish to form
a sealed envelope.
Place
envelopes on a baking tray and bake in oven
for approx 40 to 50 minutes depending on size
of fish.
Note:
You can vary the vegetables used to suit your
tastes or availability. The ingredients could
also be scaled up to cook a whole Salmon or
large Sea Bass this way.
Serves
2
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