Trout Fillet Packets

Ingredients

• 2 bulbs fennel
• 2 tsp capers (jar)
• 4 tbsp olive oil
• Salt
• Pepper
• 100 ml Mediterranean vegetable broth
• 600 g trout fillets (4 trout fillets)
• 1 Lime
• 0.1 g saffron strands (1 packet)

Instructions

1. 1.

   Clean, wash, halve the fennel and slice thinly or cut into slivers. Drain the capers.

2. 2.

   Heat 1 tbsp olive oil in a large skillet. Sauté the fennel for 3-4 minutes, seasoning with salt and pepper. Stir in the drained capers and broth.

3. 3.

   Fold the edges of four pieces of aluminum foil (about 30x30 cm) slightly upward so nothing can leak out. Distribute the fennel mixture on the foils.

4. 4.

   Rinse the trout fillets, pat dry, and place one fillet on each fennel portion. Season with salt and pepper.

5. 5.

   Halve the lime and squeeze its juice. In a small bowl whisk 4 tbsp lime juice with the remaining olive oil. Brush or drizzle this over the trout fillets.

6. 6.

   Sprinkle the saffron strands on top and seal the foil packets tightly. Grill on high heat for 12-15 minutes.

7. 7.