Instructions: Enveloping a fish in a leaf clay or salt is a method that was used by the ancient Rornans. This form of cooking retains the juices in the envelope enabling the food to be genty cooked in hot moisture and filling it with flavour. You may use either greaseproof paper or aluminium foil taking care not to envelope the fish too tighty or it will come into contact with the paper which would remove the skin whenyou open the parcel. The best effect is achieved when the parcel is opened in front of the guests so they can inhale the wonderful aroma. Branzino alle Erbe is cooked in a similar way.

Preheat the oven to 200C/400F/Gas 6.
Clean gut and scale the trout or ask the fishmonger to do it.

Chop the fennel and slice the lemon very finely.

Scatter the chopped fennel and a few lemon slices in the middle of 4 sheets of greaseproof paper.

Season the fish with salt and pepper and place on the fennel.

Place a couple of lemon slices inside the fish with a sprig of parsley.

Place the remaining lemon slices over the fish and dot with butter.

Seal the edges of the paper making a parcel place on a baking tray and cook for 20 minutes.

Serve on a long plate opening the parcels in front of your guests.

Serves 4

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