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.

CLICK HERE TO BUY WHOLE RAINBOW TROUT

Prep Time10 min
Cook Time30 min
Total Time40 min
Serving Size2

Course
- Main
Cooking Method
- Bake

Ingredients

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

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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