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Member recipe

Fish Bake!

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(1 ratings)

Member recipe by


Serves 2

A healthy, tasty dish with fresh trout in a bed of vegetables, topped with sliced potatoes and finished with crispy breadcrumbs and a sprinkling of cheese

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  • Ingredients!
  • 200g potatoes, scrubbed and finely sliced
  • 2 tablespoons olive oil
  • 1/2 clove of garlic, peeled and chopped
  • 1/2 onion, peeled and sliced
  • 1/2 bulb of fennel, trimmed and sliced
  • 30g peas
  • 1/2 teaspoon fennel seeds
  • 4 small/2 medium fillets of trout, scaled and pinboned
  • 150ml single cream
  • Mozzarella cheese for spinkling
  • Salt and pepper
  • 1 handful of fresh breadcrumbs
  • 1 lemon halved for garnish
  • Equipment!
  • Saucepan
  • Knife
  • Chopping board
  • Colander
  • Casserole-type pan
  • Wooden spoon


    1. Preheat the oven to 200C.
    2. Prepare the ingredients - peel and slice the garlic, onion and fennel so that they are all equal in size. With the skin still on, finely slice the potatoes.
    3. Parboil the sliced potatoes in salted boiling water for a few mins untill softened. then drain them in the colander.
    4. Place the casserole-type pan on a heat then add the oil, garlic, onion, fennel, fennel seeds and peas. cook slowly for 10 mins with the lid on, occasionally stirring.
    5. Take the pan off the heat. Lay the trout fillets skin-side up, on top of the onion, fennel and peas. Spread the cream over the trout along with a sprinkling of salt and pepper.
    6. Toss the potato slices in some olive oil, salt and pepper and layer these on top of the cream.
    7. Place in the oven for 20 mins, spinkling it with breadcrumbs then a very small amount of grated mozzarella after 15 mins
    8. Remove it from the oven when the breadcrumbs look crispy and golden
    9. Serve with lemon slices - cut into 4-8 pieces

Comments, questions and tips

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25th Jan, 2013
i thought this recipe was amazing!
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