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Fennel and Orange Trout Parcels

By OcadoLife
“These Fennel and Orange Trout Parcels are a great way to cook fish,” says OcadoLife recipe editor Lauren Hoffman. “They’re light and delicate but with a little oomph from the aniseed flavours of the fennel and Pernod,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 1 fennel bulb, sliced, fronds reserved
  • 200g baby courgettes, sliced on the diagonal
  • 1 garlic clove, finely sliced
  • 1 tbsp frozen shallots
  • ½ tsp frozen red chilli
  • 1 tbsp extra virgin olive oil
  • 1 orange, ½ zested, whole orange juiced to give approx. 4 tbsp, plus a few extra orange slices
  • 60ml Pernod (optional)
  • 2 trout fillets
  • 385g minted potatoes

Method

3 steps

  1. Step 1

    Preheat the oven to 240°C/220°C/gas 7. Divide the fennel, courgette and garlic between 2 large sheets of baking paper (or foil), and sprinkle each with the shallots and chilli.

  2. Step 2

    Drizzle over the oil, orange juice and Pernod (if using), and scatter with the orange zest. Top each with a trout fillet and season. Add a few orange slices and the fennel fronds.

  3. Step 3

    Fold the paper edges up and seal to make parcels. Pop on a tray and steam in the oven for 15 mins. Serve with the minted potatoes.