Ingredients

Whole Trout (cleaned and scaled)
1 lemon sliced plus 1 extra cut into wedges
2 medium fennel bulbs (finely sliced)
4 shallots (finely sliced)
Splash of white wine or vermouth
1 tablespoon olive oil
1/4 cup finely chopped flat leaf parsley
800g steamed potatoes seasoned

Instructions 

1. Preheat oven to 200% C or 180% fan forced
2. Fill fish cavity with lemon slices
3. Cut a large rectangle of baking paper, place fennel along centre, lay fish on top
4. Sprinkle fish with shallots and splash of wine, drizzle with 2 tablespoons of oil
5. Enclose lifting the two long sides of paper up over fish to meet at top
6. Turn ends over in small folds to secure, fold ends in to seal
7. Place parcel on baking tray, bake about 25 minutes or until cooked through 
8. Scatter fish with parsley and serve with potatoes and lemon wedges
9. Drizzle over cooking juices from parcel

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