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🍽️ Trout Fillet Packets

288 kcal · 30 min · 4 servings

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 threads (1 packet)

Instructions

1. 1. Remove the tough stems and leaves from the fennel. Wash the vegetable thoroughly. Cut the fennel bulbs in half. Slice or shave the halves into very thin pieces.
2. 2. Let the capers drain in a sieve.
3. 3. Heat one tablespoon of olive oil in a large pan.
4. 4. Add the fennel slices to the hot pan. Sauté the vegetable for three to four minutes until tender. Season with salt and pepper.
5. 5. Stir the drained capers and the broth into the fennel vegetable mixture.
6. 6. Take four pieces of aluminum foil (each approx. 30x30 cm). Fold the edges of the foil upwards so that no liquid can leak out.
7. 7. Distribute the warm fennel vegetable mixture evenly across the four aluminum foils.
8. 8. Rinse the trout fillets under cold water. Pat them dry with a kitchen towel.
9. 9. Place one trout fillet on each portion of fennel vegetable.
10. 10. Season the fillets with salt and pepper.
11. 11. Cut a lime in half. Squeeze the juice from the lime.
12. 12. Whisk four tablespoons of lime juice with the remaining olive oil in a small bowl.
13. 13. Brush or drizzle the trout fillets with the lime-oil mixture.
14. 14. Sprinkle the saffron threads over the fillets.
15. 15. Seal the aluminum foil tightly so that the packets are closed.
16. 16. Place the packets on the hot grill. Grill them for twelve to fifteen minutes.

Nutrition per serving

• kcal: 288
• Protein: 32 g · Fett/Fat: 15 g · Carbs: 4 g