River Cottage's Grilled Trout with Fennel

Name: River Cottage's Grilled Trout with Fennel
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 bay leaves; 1 stick A bundle of overgrown fennel flower heads and all; 4 garlic cloves, lightly crushed; 4 servings Olive oil; 4 trout or red mullet, gutted; 4 servings Salt and freshly ground black pepper

River Cottage's Grilled Trout with Fennel is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 304 calories, 29g of protein, and 20g of fat. Head to the store and pick up salt and pepper, a bundle of overgrown fennel sticks, garlic cloves, and a few other things to make it today. It will be a hit at your The Fourth Of July event.

Instructions

Take four 4-inch (10cm) lengths of the freshest fennel sticks and bash them with a rolling pin to release their flavor. Put a piece inside each fish, along with a crushed garlic clove, a bay leaf, and some seasoning. Lightly brush the fish with oil and season the skin–do this generously, as the cooking will burn off a lot of the seasoning.

Ingredients you will need

Whole Garlic Cloves

Seasoning

Bay Leaves

Fennel

Fish

Cooking Oil

Equipment you will use

Rolling Pin

Spread the rest of the fennel sticks on the grate over a hot, ready-for-cooking fire.

Ingredients you will need

Fennel

Spread

Lay the fish over the steaming fennel stems. As the fish cook, the fennel will first steam and then burn, infusing the fish with its flavor. Cook for 6 to 7 minutes on each side, until the skin is crisp and the flesh opaque.

Ingredients you will need

Fennel

Fish

Serve steaming hot, with minted new potatoes and a salad–a dish of paper thin slices of fennel bulb, dressed with orange juice and olive oil, will echo and enhance the fennel notes in the fish.

Ingredients you will need

New Potato