Baked Whole Rainbow Trout with Almonds, Fennel and Orange

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. 


  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Serving Size2
  • Course
    • Main
  • Cooking Method
    • Bake


  • 2 whole rainbow trout
  • 2 bulbs of fennel, thinly sliced, tops reserved
  • 4 celery stalks, finely sliced, leaves reserved
  • 2 bay leaves
  • 1 orange, sliced
  • 1 lemon, sliced
  • 2tsp fennel seeds
  • Half tsp chilli flakes
  • Juice of 1 orange
  • Juice of 1 lemon
  • 1 glass of white wine
  • Sea salt and fresh ground black pepper
  • 2tbsp olive oil
  • A handful of flaked almonds



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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