BAKED TROUT WITH FENNEL, RADISH & ROCKET SALAD

Baked trout with fennel, radish & rocket salad image

A stylish fish supper that's light, fresh and packed full of omega-3, folic acid and vitamin C

Provided by Good Food team

Categories Dinner

Time 35m

Yield Serves 2

Number Of Ingredients 8

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Ingredients

2 whole trout , scaled and gutted
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

Steps:

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.

Nutrition Facts : Calories 465 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 57 grams protein, Sodium 0.91 milligram of sodium