Trout & Fennel Parcels
Treat yourself to a delightful and flavorful dinner with these beautifully baked trout parcels. A zesty blend of bulgar wheat, fresh dill, and citrusy notes come together to create a light and refreshing dish. Each bite offers a perfect combination of textures and flavors that will surely impress your taste buds. Give this recipe a try for a delightful dining experience that is as visually appealing as it is delicious.
— Constant Cookbook
Ingredients
- 85g bulghar wheat
- zest 1 lemon and squeeze of juice
- ½ bunch dill , roughly chopped plus extra leaves to serve
- 4 trout fillets, boneless and skinned
- 1 small bulb fennel , thinly sliced
- 4 spring onions , thinly sliced
Instructions
- Heat oven to 210C/fan 190C/gas 7. Heat a baking sheet in the oven. Cook bulgar wheat according to the pack, drain, cool and fork in lemon zest and dill.
- Divide bulgar wheat between 2 sheets baking parchment. Sandwich together 2 fish fillets and sit on top. Sprinkle over fennel, spring onions, lemon juice, and season to taste.
- Wrap the parcels and put on the hot baking sheet. Bake in the oven for 12 mins or until fish is opaque and feels firm, top with extra dill and serve.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 339 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 0.03 milligram of sodium
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