Serves 4

Don’t underestimate the humble brown trout – when cooked well, it is absolutely delicious. Fennel is very good this month – again, look out for fennel grown locally rather than imported. It has a really good aniseed flavour and is very tender. This method of cooking en papillote, or in a parcel, is a terrific way to keep the fish moist. Serve it in its parcel and tear open as you serve. The aroma is amazing.

4 brown trout, cleaned and gutted
2 fennel bulbs, finely chopped
2 cloves garlic, peeled and crushed
Freshly ground salt and pepper
2 tbsp olive oil
250ml Noilly Prat

1 Preheat the oven to 200C/Gas 6.

2 Make a few incisions in the side of each trout with a sharp knife. Fill with the fennel and garlic and season well. Use any excess fennel to fill the cavity of the fish.

3 Take four large pieces of foil, approximately 20cm by 20cm, and lightly oil using a pastry brush. Place the trout in the centre of each foil piece and bring the sides up to form a boat. Pour over the Noilly Prat and scrunch the foil up to seal and form a parcel.

4 Transfer to a baking tin and cook for 10-15 minutes.

5 Remove from the oven and allow to stand for 5 minutes before transferring to four warm serving plates.

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