Baked Trout And Vegetables - cooking recipe

Ingredients

1 lb new potatoes, sliced
2 bulbs fennel, trimmed, chopped
2 None leeks, sliced
1 None lemon, zested and juiced
4 tbsp dry white wine
4 tbsp olive oil
4 whole trout, gutted, heads removed, deboned, each cut into 2 fillets
2 tbsp fresh mixed herbs, such as mint, parsley and cilantro

Preparation

Preheat oven to 400\u00b0F. Combine potatoes, fennel and leeks in a large roasting pan. Add lemon zest, lemon juice, wine and oil and toss to combine. Cover and bake for 35 mins, until potatoes are just tender.
Meanwhile, lay out each pair of fish fillets on a clean work surface. Top with herbs. Season. Sandwich fillets together and secure with butcher's twine. Lay fish parcels over roasted vegetables. Return to oven and bake for another 10 mins, until fish is opaque and cooked through.
Divide vegetables and trout parcels between serving plates. Spoon roasting juices over top. Serve immediately.