Fennel and Orange Trout Parcels
By OcadoLife
Published on 22 April 2025
“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, plus optional chilli for an extra boost. Steaming in parcels gives perfectly cooked, flaky fish and helps the veg retain its nutrients. What’s more, there’s next to no washing up!”
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
20 minsTotal time
2Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 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
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.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.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.