Rainbow trout with fennel & lemon


  • 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.

One Comment Add yours

  1. Mmmmm I’ll have to try this one


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