Name: Baked Trout with Fennel & Orange
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 whole trout (gutted, head and tail removed); 30 g butter (melted); Watercress to serve; 40 g butter; 1 onion (finely diced); 1 fennel bulb; 4 spring onions; 2 cloves garlic (minced); 2 sprigs thyme; 1/2 orange (zest and juice); 150 ml white wine

A plate of poached fish fillets topped with black pepper, served on a bed of sautéed greens, onions, and a wedge of cooked artichoke. The dish is arranged on a white plate.

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