Ingredients

Steps

• Preheat the oven to 200°C.
• Parboil sliced potatoes in salted water until softened, then drain.
• Cook garlic, onion, fennel, and fennel seeds in oil in a casserole pan for 10 minutes.
• Remove from heat and lay trout fillets skin-side up over the vegetables.
• Mix cream, parmesan, and anchovies, then pour over the fish.
• Toss potatoes in olive oil and layer them over the fish.
• Bake for 20 minutes, adding breadcrumbs and extra parmesan for the final 5 minutes.