- 4 tbsp olive oil
- 1 small fennel bulb, thinly sliced
- 1 onion, thinly sliced
- 2 sticks celery, sliced
- 2 firm ripe tomatoes, quartered
- 2 small lemons, zest and juice
- 2 tbsp chopped fresh dill
- 2 tbsp capers (optional)
- 4 x 175g/6oz trout fillets, pin bones removed
- 8 tbsp white wine
- 500g/1lb 2oz new potatoes
- 400g/14oz green beans, trimmed
- 75g/2½oz unsalted butter
- sea salt and freshly ground black pepper
- For the trout, preheat the oven to 180C/200C Fan/Gas mark 6. For each piece of fish prepare a parcel by cutting a 35cm/14in square of kitchen foil. On top of this put a square of baking parchment the same size.
- Put the fennel, onion, celery, tomato, lemon zest and juice, dill, capers and half the olive oil in a bowl and mix together. Season with salt and pepper.
- Divide the fennel mixture between the squares of parchment paper and place a trout fillet on top of each pile. Drizzle over the rest of the olive oil, then add a squeeze of lemon juice to each.
- Fold the foil and parchment paper over the trout fillets and double-fold each edge to make a sealed parcel, leaving a gap at the top. Pour 2 tablespoons of white wine into each parcel, then fully seal. The parcel should not be too tight, as steam will puff it up in the oven.
- Arrange the parcels on a large baking tray and bake for 20 minutes, or until the fish is just opaque and cooked through.
- Put a steamer over a pan on the hob and add the potatoes. After 15 minutes add the green beans. Sream for another 5 minutes then drain. Add the butter and season with salt and pepper.
- Serve the parcels on warmed plates so they can be opened at the table. Have the steamed beans and potatoes in bowls to hand around separately.