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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

  • Prep: 15 mins
    Cook: 20 mins
    Plus standing
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 465
  • Carbohydrates 6
  • Saturated Fat 4
  • Sugar 5
  • Protein 57
  • Fat 24
  • Fibre 4
  • Salt 0.91

Nutrition per serving

  • Calories 465
  • Carbohydrates 6
  • Saturated Fat 4
  • Sugar 5
  • Protein 57
  • Fat 24
  • Fibre 4
  • Salt 0.91

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

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.

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