Cooking trout in a paper parcel adds theatre and a heady aroma to the dinner table.
4 x 175g/6oz sea trout fillets, pin-boned
1 fennel bulb, thinly sliced
1 tbsp pitted green olives
2 tomatoes, skinned, deseeded, finely diced
50ml/2floz white wine
75ml/2½fl oz extra virgin olive oil
1 lemon, juice and zest
1 tbsp butter
salt and freshly ground black pepper
2 heads purple sprouting broccoli
50ml/2fl oz extra virgin olive oil
1 tsp chilli flakes
1 lemon, juice only
Preheat the oven to 200C/400F/Gas mark 6. Preheat a large baking tray.
Place the fish, fennel, olives, tomatoes, wine, oil, lemon juice and zest, butter and seasoning into a bowl and mix until well combined.
Divide the trout mixture among 4 x 30cm/12in squares of greaseproof paper. Fold the paper over and scrunch up the edges to seal, making an envelope around each fish (like a Cornish pasty). Make sure that the paper is sealed well and that there is still room for steam to circulate in the package.
Place the parcels onto the hot baking tray and bake in the oven for eight minutes.
Meanwhile, for the broccoli, blanch the broccoli heads for 30 seconds in boiling water, drain refresh in ice-cold water and pat dry with kitchen paper.
Heat the olive oil in a wok and stir-fry the broccoli and chili flakes for 1-2 minutes, then add the lemon juice to taste.
Remove the fish parcels from the oven and serve alongside the broccoli.
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