Baked Trout with Fennel, Radish & Rocket Salad Recipe

Introduction

This baked trout recipe is light, fresh, and full of vibrant flavors from fennel, radish, and a peppery rocket salad. Perfect for a simple weeknight dinner, it pairs the delicate fish with a zesty lemon dressing that brightens every bite.

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

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan, gas mark 6). Using a sharp knife, slash the skin of each trout three times on both sides. Insert a thyme branch into each cut.
2. Step 2: Place the trout on a baking sheet and fill the cavity inside each fish with lemon slices and the remaining thyme sprigs. Season the fish with salt and pepper, drizzle with olive oil, then bake for 15–20 minutes until the fish is cooked through and flakes easily.
3. Step 3: While the trout cooks, mix the lemon juice with 2 tablespoons of olive oil. Pour this dressing over the finely sliced fennel and let it stand for 10 minutes to soften and absorb the flavors.
4. Step 4: Stir the sliced radishes and chopped capers into the fennel. Season the salad with salt and pepper to taste.
5. Step 5: Just before serving, toss the rocket through the salad to keep its peppery crunch. Serve with flakes of the baked trout on top or alongside for a fresh, balanced meal.

Tips & Variations

• Use fresh thyme or substitute with dill for a different herbal note.
• If you prefer, swap rocket for arugula or watercress to vary the salad’s pepperiness.
• For an extra touch of richness, drizzle the salad with a little honey or add toasted nuts for crunch.

Storage

Store any leftover cooked trout and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in the oven at low temperature or enjoy cold. The salad is best served fresh but can be kept chilled and eaten within 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen trout for this recipe?

Yes, thaw frozen trout fully before baking. Pat the fish dry to ensure the skin crisps up nicely during cooking.

What can I serve with baked trout and fennel salad?

This dish pairs well with crusty bread, boiled new potatoes, or a light couscous for a more filling meal.

Baked Trout with Fennel, Radish & Rocket Salad Recipe

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★★★★★

5 from 88 reviews

• Author: Jack
• Total Time: 30-35 minutes
• Yield: Serves 2
• Diet: Low Fat

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Description

This baked trout recipe features whole trout seasoned with fresh thyme and lemon, complemented by a refreshing fennel, radish, and rocket salad dressed with lemon juice and olive oil. The fish is baked until tender and flaky, making for a light and flavorful meal perfect for a healthy lunch or dinner.

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Ingredients

Scale 1x2x3x

Fish and Seasoning

• 2 whole trout, scaled and gutted
• ½ bunch thyme
• 2 lemons, 1 sliced, 1 juiced
• 2 tbsp olive oil, plus extra to drizzle
• Salt and pepper, to season

Salad

• 1 large bulb fennel, finely sliced
• 100g radishes, finely sliced
• 1 tbsp capers, chopped
• Large handful of rocket

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Instructions

1. Prepare the Oven and Trout: Preheat the oven to 200°C (180°C fan) or gas mark 6. Slash the skin of the trout three times on each side, then insert a branch of thyme into each slash to infuse flavor.
2. Stuff and Season the Trout: Place the trout on a baking sheet. Fill the cavity with lemon slices and remaining thyme sprigs. Season the fish generously with salt and pepper, then drizzle with olive oil to keep it moist during baking.
3. Bake the Trout: Bake the trout in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily when tested with a fork.
4. Prepare the Salad Dressing: While the fish is baking, combine the juice of one lemon with 2 tablespoons of olive oil in a bowl. Pour this mixture over the finely sliced fennel and let it stand for 10 minutes to soften and absorb the flavors.
5. Assemble the Salad: After 10 minutes, stir in the finely sliced radishes and chopped capers into the fennel. Season the salad with salt and pepper to taste.
6. Finish the Salad: Just before serving, mix the rocket leaves through the fennel and radish salad to add freshness and texture.
7. Serve: Serve the baked trout alongside generous portions of the fennel, radish, and rocket salad. Flake the trout into big pieces to enjoy with the salad.

Notes

• You can substitute fresh lemon thyme if regular thyme is not available for a similar aroma.
• If preferred, fillets can be used instead of whole trout, but cooking time may be shorter.
• Make sure not to overbake the trout to keep it moist and tender.
• The salad can be prepared ahead but add the rocket just before serving to maintain its crispness.
• Optional: drizzle extra olive oil over the salad for richer flavor if desired.

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: European

Keywords: baked trout, fennel salad, radish salad, rocket salad, lemon thyme trout, healthy fish recipe, baked fish with salad