Baked trout with fennel and spring salad

Prep: 15 mins
Cook: 20 mins
Baked trout with fennel and spring salad
A light, fresh supper which is impressive and delicious.

2 whole trout, scaled and gutted (from fish monger)

½ bunch thyme

2 lemons, 1 sliced, 1 juiced

2 tbsp olive oil, plus extra to drizzle

1 large bulb fennel, finely sliced

1 red onion, finely sliced

2 tbsp capers, chopped

Large handful of rocket

Dill to garnish

Preheat the oven to 200°C / 400°F / Gas mark 6.

Line a baking tray with greaseproof paper and set aside.

Slash the trout's skin a few times on both sides then stuff the thyme into each slice.

Lay the fish on the baking tray and fill the cavity with the lemon slices and remaining thyme.

Season the fish with salt and pepper, drizzle with some olive oil then bake it for 15-20 mins until cooked through.

Mix lemon juice with olive oil, then pour over the fennel and allow to sit for 10 minutes.

Stir in the red onion and capers and season to taste.

Mix the rocket through the fennel and radish salad just before serving with big bits of the flaked trout and sprinkled over with the dill.


Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Fish, Vegetables, Oil, Herbs

Recipe Type

Level of Difficulty


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