Baked Trout or Sea Bass	RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed the recipe, or the history of the recipe, have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

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 1 oz butter.

• Brush each piece of tin foil with melted butter to an area the size of the fish.

• Lay the fish on the tin foil and brush with butter.

• Place mixture of vegetables in cavity and over the top of trout laying two Asparagus stems on top of each fish.

• 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 30 to 40 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