Ingredients

• 2 fennel bulbs
• 2 tbsp extra virgin olive oil
• 1 onion, peeled and finely chopped
• 4 garlic cloves, peeled and crushed
• 1½ x 400g cans chopped tomatoes
• 175ml (6fl oz) dry white wine
• 4 fresh Scottish rainbow trout fillets
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh thyme, chopped

Method

1. Trim the base and feathery tops off each fennel bulb and discard. Finely slice each bulb from top to bottom, then cut each slice in half.
2. Heat the oil in a large, deep frying pan and fry the onion and garlic for 3-4 mins until softened. Add the chopped tomatoes and stir thoroughly into the onions and garlic. Cook for 2-3 mins until slightly reduced.
3. Remove the pan from the heat and stir in the fennel slices until well mixed in. Pour in the wine, season with salt and freshly ground black pepper, and stir thoroughly.
4. Place the trout fillets on top of the fennel and tomato mixture and sprinkle over the chopped herbs. Bring to the boil and simmer for 15 mins until the trout is cooked and the sauce has reduced.

Notes