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Wednesday 16 April 2014

Baked Trout served with fennel, radish and a rocket salad

I know not everyone likes to eat fish …and those that do may well have their favourites. But here is a great recipe …‘a stylish fish supper that's light, fresh and packed full of omega-3, folic acid and vitamin C’ …recipe is for 2.
2 whole trout, scaled and gutted (your kindly fishmonger will do this)
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
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.
This recipe is courtesy of BBC Good Food and for more information please go here
Enjoy with  …..a glass of your favourite white wine….what a great supper dish.
All the best Jan


Unknown said...

Well it looks absolutely delicious and nutritious! I'm not quite sure what fennel is though.

Anonymous said...

Wow that looks good enough to eat! LOL!
I will be showing the recipe to my lovely partner and then cooking it myself!
Went overboard on the!!!

Thank you !

Anonymous said...

Looks a gorgeous recipe, thanks.

Anonymous said...

Looks amazingly tasty :)

Lowcarb team member said...

Just stopping by to thank you all for your kind comments.

This is a lovely recipe and Marc asked for some info on fennel so here goes "From the same family as the herb and seed of the same name, it's also known as Florence fennel, finocchio, or sweet fennel, is very popular in Italian cookery. When eaten raw, the texture is crisp and the flavour is quite assertive and anisseedy. Cooked, it's softer and more mellow." If you do a search of this blog for 'Fennel Featured Food of the Day' (search option top left) there's a little more on this great food, which just adds a slightly different taste to recipes.

Thanks again to you all for your comments

All the best Jan