Trout en papillote – Food & Home Magazine

Ingredients

• 2 baby fennels, sliced
• 4 spring onions, cut into thin strips
• 2 carrots, cut into thin strips
• 2 small turnips, sliced
• ½ red onion, thinly sliced olive oil
• 2 bay leaves
• 8 sprigs of lemon thyme or thyme
• black pepper, to taste
• 20ml white wine
• 4 x 100g – 150g trout pieces, with or without the skin
• 4 slices of lemon or lime