Trout with Fennel

• 6 trout, gutted and cleaned (ask your fishmonger)
• olive oil
• 3 bulbs of fennel, trimmed, cored and finely sliced</

Heat the oven to 180°C/gas 4. Rinse the trout under cold water and dry with kitchen paper. Place on a large, lightly oiled baking tray.

Lightly oil a large baking dish and layer the fennel with half of the Parmesan, seasoning each layer. Pour the cream and white wine over the top,