Baked Trout With Fennel, Radish & Rocket Salad
This delightful recipe showcases the delicate flavors of trout with the fresh, zesty combination of lemon, thyme, and fennel. The roasted trout is tender and flavorful, complemented by a refreshing fennel and radish salad dressed in a lemony vinaigrette. A perfect balance of textures and aromas, this dish is a true celebration of simple and elegant ingredients.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 465 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 57 grams protein
- Sodium Content: 0.91 milligram of sodium
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