Baked Trout with Fennel

Baked Trout with Fennel

25 mins total time

15 mins active time


Serves 4



  • 2 medium fennel bulbs

    cut into 1/2-inch-thick slices

  • 1 clove garlic


  • ½ small yellow onion

    peeled, sliced

  • 4 dill sprigs

    coarsely chopped

  • 3 tbsp olive oil


  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

  • 4 x 6 oz trout fillets

    skin on, scaled and pin boned

To serve:

  • Lemon wedges


  • 1Put the fennel, garlic, onion and dill in the roasting pan. Drizzle with 2 tablespoons of the oil and season with salt and pepper. Toss gently to combine then spread evenly over the base of the pan.
  • 2Insert the wire rack into the middle shelf position. Preheat the oven. Select BAKE/SUPER CONVECTION/350°F/10 minutes and press start.
  • 3Drizzle the remaining oil over the skin of the trout and use your fingertips to rub the oil into the skin. Season both sides with salt and pepper.
  • 4Place the trout on top of the fennel.
  • 5Once preheated, place put the trout in the oven and bake for 10 minutes.
  • 6Remove the trout from the oven. Insert a knife into the thickest part to ensure it is cooked to your liking. Serve with lemon wedges.

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