Ingredients

The following ingredients have 4 Servings
  • 2 Fennel bulb (each about 6 ounces)
  • 2 tsps Caper (from a jar)
  • 4 Tbsps olive oil
  • salt
  • peppers
  • 0.5 cup vegetable stock
  • 4 Steelhead trout (each about 5-6 ounces)
  • 1 Lime
  • 1 pinch Saffron (1 gram)

Instruction

  • Trim fennel, rinse, cut in half and cut into thin slices. Drain the capers.
  • In a large skillet, heat 1 tablespoon olive oil. Sauté fennel 3-4 minutes and season with salt and pepper. Add drained capers and stir in broth.
  • Fold 4 pieces of aluminum foil (each 12 x 12 inches) at the edges slightly upwards, so that liquid cannot escape. Distribute fennel on aluminum foil.
  • Rinse trout fillets, pat dry and place each fillet on a fennel serving. Season with salt and pepper.
  • Cut lime in half and squeeze juice. In a small bowl, mix 4 tablespoons lime juice with the remaining olive oil and brush or drizzle on the trout fillets.
  • Sprinkle with saffron threads and seal the aluminum foil firmly. Cook on the hot grill for 12-15 minutes.