Baked trout with fennel, radish & rocket salad
A stylish fish supper that's light, fresh and packed full of omega-3, folic acid and vitamin C
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Plus standingSuper healthy
- 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.
- 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.
Per serving
465 kcalories, protein 57.0g, carbohydrate 6.0g, fat 24.0 g, saturated fat 4.0g, fibre 4.0g, sugar 5.0g, salt 0.91 g
Recipe from Good Food magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1573645/
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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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A substantial and colourful side dish that goes well with roast meats or white fish
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Plus standingSuper healthy
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
Per serving
465 kcalories, protein 57.0g, carbohydrate 6.0g, fat 24.0 g, saturated fat 4.0g, fibre 4.0g, sugar 5.0g, salt 0.91 g
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