Name: Baked trout with fennel, radish & rocket salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2
Cuisine: British
Ingredients: 2 whole trout scaled and gutted; ½ bunch thyme; 2 lemons 1 sliced, 1 juiced; 2 tbsp olive oil plus extra to drizzle; 1 large bulb fennel finely sliced; 100g radishes finely sliced; 1 tbsp capers chopped; large handful of rocket

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Baked trout with fennel, radish & rocket salad

Baked trout with fennel, radish & rocket salad

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 20 mins

Plus standing

A star rating of 2.6 out of 5.3 ratingsRate

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A stylish fish supper that's light, fresh and packed full of omega-3, folic acid and vitamin C

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 whole trout

scaled and gutted
½ bunch thyme
2 lemons

1 sliced, 1 juiced
2 tbsp olive oil

plus extra to drizzle
1 large bulb fennel

finely sliced
100g radishes

finely sliced
1 tbsp capers

chopped
large handful of rocket

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Nutrition: per serving

kcal465
fat24g
saturates4g
carbs6g
sugars5g
fibre4g
protein57g
salt0.91g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Slash the trout's skin three times on both sides then stuff a thyme branch into each cut. Lay the fish on a baking sheet and fill the cavity with the lemon slices and remaining thyme sprigs. Season the fish, drizzle over some olive oil then bake it for 15-20 mins until cooked through.
step 2

Meanwhile, mix lemon juice with olive oil, then pour over the fennel and allow to stand for 10 mins. Stir in the radishes and capers and season. Mix the rocket through the fennel and radish salad just before serving with big bits of the flaked trout.

Recipe from Good Food magazine, September 2011

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A star rating of 2.6 out of 5.3 ratings

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