This healthy recipe makes a delicious light supper or lunch on its own, or can be paired with a beetroot salad for a bigger plateful.
The cooking time for the trout will depend on the fish and your oven. The last thing you want to do is overcook the trout so check it after 20 minutes and make any adjustments you feel are necessary.
Ingredients
Method
Set the oven to 180C/160C fan/gas mark 4.5.
Stuff the cavities of the trout with the fennel tops, celery leaves, bay leaves and a slice of orange and lemon.
Arrange a bed of fennel and celery in a casserole dish with a lid and scatter the fennel seeds, chilli flakes, orange and lemon juice and white wine on top. Season with salt and pepper and mix, then lay the trout on top with a few more slices of orange.
Drizzle the olive oil over each fish, put on the lid and bake in the oven for 30 minutes.
Toast the flaked almonds in a little butter or olive oil to sprinkle over the trout on serving.
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Unlike some of our competitors, when you buy fresh fish from us you can be sure it’s exactly that – always FRESH, never frozen.
Many of the fish we sell are the result of bravery, hard work and years of experience.
The journey begins with the crews of fishing boats, who work long hours in often hazardous conditions to bring back their catch.
When they return to shore the catch is then sold at the market and transported to our premises, where the fish are prepared, vacuum-sealed, packaged and delivered to your door within 24 hours.
It’s a philosophy we’re immensely proud of, one that reflects our commitment to our products and our dedication to serving our customers.
Always FRESH, never frozen.
