Roast trout with fennel & lemon

Name: Roast trout with fennel & lemon
Ingredients: 2 medium trout, gutted and cleaned; 1 unwaxed lemon, cut into 8 wedges; 2 bay leaves; 1 red onion, thinly sliced; ½ fennel bulb, thinly sliced; A good splash of olive oil; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

I don’t eat a whole lot of trout – partly because I am to fly fishing what Oliver Reed was to quiet nights in – but when I do, I like it baked. This is quick, easy and goes perfectly with a green salad, tomato salsa and/or agretti, fennel and cucumber salad.

Ingredients

2 medium trout, gutted and cleaned
1 unwaxed lemon, cut into 8 wedges
2 bay leaves

Fish course
Pescatarian
Gluten-free
July
September
August
Summer

Method

Preheat the oven to 200°C/Gas 6.

Lay the trout in a roasting tin. Fill the cavity of each fish with 3 lemon wedges, a bay leaf and some onion and fennel slices. Season well with salt and pepper. Any remaining onion or fennel can be scattered around.

Splash with olive oi