Baked Salmon Trout in Foil
Rinse salmon trout fillet, pat dry and debone well. Season fish fillet with salt and pepper on both sides. Rinse fennel and halve lengthwise.
Remove hard stalk and slice fennel thinly. Heat oil in a pan and saute fennel for a few minutes, season with salt and pepper and deglaze pan with white wine. Arrange sauteed fennel on a large piece of aluminum foil and top with fish. Squeeze juice of half of a lemon over fish and sprinkle with saffron threads.
Fold in foil well and arrange on a baking sheet. Bake in preheated oven at 180°C (approximately 350°F) for about 12 minutes. Arrange on a plate and unfold carefully, serve.