- 2 trout fillets
- Salt & pepper (to taste)
- 2 tsp fennel seeds
- Pinch of chilli flakes (optional)
- ½ a fennel bulb (finely chopped)
- 1 small or ½ a large courgette (sliced)
- 12 cherry tomatoes (halved)
- 2 slices of lemon
Place the fillets onto 2 separate large pieces of foil.
Season well with salt and pepper, sprinkle over a teaspoon each of fennel seeds and the chilli flakes (if using).
Divide the fennel bulb, courgette and tomatoes between each fillet and add a slice of lemon.
Wrap the foil completely around the fillets, to make 2 parcels.
Cook for about 15 – 20 minutes on a BBQ, or in the oven at 180 degrees Celsius. Ensure the fillets are fully cooked before serving.