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Cooking With Herbs  back

Grilled trout with fennel:

4 fresh trout or 1 fresh trout per person.

Basting sauce:
2T chopped dried or fresh fennel leaves
1/4 Cup of melted butter or margarine
1/2 fresh lemon/juice and essence

several sprigs of fresh fennel.

Combine ingredients for basing sauce
Clean fish -open flat

Baste inside of fish with basting sauce

Lay fish on springs of fennel on two layers of foil and place on grill

Baste fish occasionally during cooking process

Grill approx. 5 min. on each side.

Serve with tossed salad and French bread.  White wine if you prefer.

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