1. Trout and Fennel Parcels
Ready in about: 20 minutes | Serves: 4
½ lb deboned trout, butterflied
Salt and black pepper to season
3 tbsp olive oil + extra for tossing
4 sprigs rosemary
4 sprigs thyme
4 butter cubes
1 cup thinly sliced fennel
1 medium red onion, sliced
8 lemon slices
3 tsp capers to garnish
Preheat the oven to 400ºF. Cut out parchment paper wide enough for each trout. In a bowl, toss the fennel and onion with a little bit of olive oil and share into the middle parts of the papers.
Place the fish on each veggie mound, top with a drizzle of olive oil each, salt and pepper, a sprig of rosemary and thyme, and 1 cube of butter. Also, lay the lemon slices on the fish. Wrap and close the fish packets securely, and place them on a baking sheet.
Bake in the oven for 15 minutes, and remove once ready. Plate them and garnish the fish with capers and serve with a squash mash.
Nutritional info per serving: Calories 234, Fat 9.3g, Net Carbs 2.8g, Protein 17g