Oven Baked Trout Fillet Parcels with Tomatoes, Basil and Black Olives | British Trout Association

Ingredients

• 2 thick British trout fillets
• 1 large ripe tomato – or 8 small ripe cherry tomatoes
• 1 teaspoon tomato puree
• 6 large or 8 leaves of fresh Basil – or a pinch of mixed dried herbs
• A pinch of fennel seeds per parcel
• A pinch of chilli flakes per parcel
• 12 black olives, stones removed – roughly chopped, use the best you can get
• A tablespoon of Pernod or dry vermouth or even dry white wine
• A good drizzle of the very best olive oil you can lay your hands on
• Salt