Trout with Fennel and Lemon

Serves 4

Prep time: 15 minutes

Cooking time 15-20 minutes

1 lemon, finely sliced

4 small fennel bulbs, sliced

4 medium rainbow trout

1 tsp (5ml) ground cumin

salt to taste

1 tsp (5ml) black pepper

100g butter, sliced

1 Make 4 parcels out of double layers of foil, large enough for a whole fish. Place a layer of lemon and fennel bulb slices inside each parcel.

2 Season the whole trout with cumin, salt and pepper and stuff with the remaining lemon and fennel slices.

3 Top each fish with a dollop of butter, close the parcels and place over medium coals for 15 minutes (or bake in the oven at 200°C for 15 minutes).

4 Serve with a side salad, steamed rice or crusty bread.

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