Baked trout with fennel, radish & rocket salad

Baked trout with fennel, radish & rocket salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 20 mins Plus standing

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
465
protein
57g
carbs
6g
fat
24g
saturates
4g
fibre
4g
sugar
5g
salt
0.91g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips