Trout in a parcel with lemon, fennel and creme fraiche - Rachel Khooyou Little Darling!

Tonight's dinner was a recipe from Rachel Khoo, and it was delicious!
Thank you Rachel this was easy to prepare, tasted great and didn't produce too much washing up.

Truite en papillote avec fenouil, citron et creme fraiche, (p52).

This is how to cook Trout.

This fish only took 15 minutes to cook, and tasted wonderful. I have never cooked fish before and I was very nervous about choosing this. Don't know why, because it was easy once you had wrapped the fish up in the parcel.

Start by boiling your potatoes for 10 minutes, and preparing the remainder of the ingredients.

Baby Potatoes 300g
Extra Virgin Olive Oil 4 tbsp
Zest of 1 Lemon
Salt and Pepper
Freshwater Trout, cleaned and gutted, (bones left in) - Rachel cooks 2 Trout - I only cooked 1
Fennel, thinly sliced.

Place the lemon zest and oil in a bowl, and season with salt and pepper. Then rub this inside and out of the fish.
Put the fish on the baking paper.
Insert the fennel inside the fish, and put the potatoes around the fish.
Bring the edges of the paper together and fold to form a sealed parcel.
Now twist the ends to seal the fish and juices in, and tie with some kitchen string.
You fish should now look like a giant sweet, like a boiled sweet in its wrapper.
Put your fish/giant boiled sweet on a baking sheet, tucking the ends under.
Cook at 170C for 15-20 minutes, (I did 15 minutes).

Serve the fish with a big spoonful of creme fraiche and lemon wedges.

Be lucky, and you stay classy..... wherever you are!!!!