Trout with fennel

Ingredients

• 2 handfuls tarragon
• 2 handfuls flaked almonds
• 4 tbsp hemp oil
• 2 trout, cleaned
• 2 fennel bulbs, sliced

Process

Preheat Oven to 200C/400F/Gas Mark 6. Roughly chop the tarragon with the almonds and mix with half the hemp oil. Put half this mixture into the cavity of each trout. Lay the slices of fennel onto a roasting tray creating a base for the fish. Drizzle a little oil over the fennel then season. Place the stuffed fish on top of the fennel, pour over the rest of the oil and place in the oven for 25-30 mins. The tarragon and fennel give the trout a wonderful aniseed flavour that is mellowed by the creamy Hemp oil. This dish is packed with healthy Omega 3 and 6! Serve on its own for a light lunch or dinner or add some steamed new potatoes for a more filling dish.