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Baked trout with fennel, radish & rocket salad

Baked trout with fennel, radish & rocket salad

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Rating: 3 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus standing
  • Easy
  • Serves 2

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal465
fat24g
saturates4g
carbs6g
sugars5g
fibre4g
protein57g
low insalt0.91g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, September 2011

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Overall rating

Rating: 3 out of 5.2 ratings
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