A fun and healthy way to cook delicious trout fillets. This recipe is low in salt and sodium, saturared fats and sugar. It's also dairy and egg-free.
Bulgur Wheat 85 g
Lemon Juice and Zest 20 g
Dill 5 g
Trout Fillets 620 g (4 units)
Fennel 40 g
Spring Onion (sliced) 10 g
1. Heat oven to 210C/fan 190C/gas 7. Heat a baking sheet in the oven. Cook bulgur wheat according to the pack, drain, cool and fork in lemon zest and dill.
2. Divide bulgur wheat between 2 sheets baking parchment. Sandwich together 2 fish fillets and sit on top. Sprinkle over fennel, spring onions, and lemon juice.
3. Wrap the parcels and put on the hot baking sheet. Bake in the oven for 12 mins or until fish is opaque and feels firm, top with extra dill and serve.
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