Trout Lemon Packets

Ingredients

• 1000 g trout (4 trout; ready to cook)
• coarse Sea salt
• Pepper
• 20 g ginger (1 piece)
• 1 onion
• 1 Garlic clove
• 3 organic lemons
• 4 tbsp olive oil
• 1 bunch herbs of choice (e.g., dill, parsley, tarragon)
• Cayenne pepper
• 1 tsp fennel seeds

Instructions

1. 1.

   Lightly salt and pepper the trout.

2. 2.

   Peel ginger and dice finely. Peel onion and garlic and mince. Wash lemons hot, dry, and slice into rounds.

3. 3.

   Distribute half of the lemon slices on 4 sheets of parchment paper and drizzle with 2 tbsp oil. Lightly season and place one trout on each sheet.

4. 4.

   Cover trout with remaining lemon slices, lightly salt, pepper, and drizzle with 1 tbsp oil.

5. 5.

   Wash herbs, shake dry, and roughly tear. Sprinkle ginger, onion, garlic, cayenne pepper, and fennel seeds over the trout and tie into packets with kitchen twine.

6. 6.

   Brush parchment with leftover oil and bake packets in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes.