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    Soy-Basted Trout with Crispy Bacon and Fennel

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    Soy-Basted Trout with Crispy Bacon and Fennel

    Succulent baked brown trout is served with honey-glazed cabbage, fennel and crispy bacon in this appetising supper dish for two.

    • Organic
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 2 tbsp organic Italian extra virgin oil, plus a little extra for brushing
    • 2 organic brown trout, from the fish service counter
    • 1 tbsp organic soy sauce
    • ½ organic fennel bulb, thinly sliced
    • 3 rashers organic dry-cured streaky bacon, thinly sliced
    • ½ organic pointed cabbage, thinly sliced
    • ½ tsp organic cumin seeds, lightly crushed
    • 2 tsp organic clear honey


    1. Preheat the oven to 180°C, gas mark 4. Brush a shallow ovenproof dish with oil. Using a sharp knife, score each trout diagonally several times along each side. Place the fish side by side in the dish and drizzle with 1 tablespoon of the oil and 2 teaspoons of the soy sauce. Now add 2 tablespoons of cold water to the dish.
    2. Bake the fish for 25 minutes or until just cooked through, basting once or twice with the juices.
    3. Meanwhile, heat the remaining oil in a frying pan and fry the fennel and bacon for 5 minutes, stirring, until beginning to brown. Add the cabbage and crushed cumin seeds to the pan. Stir-fry for a further 2-3 minutes until the cabbage is just tender.
    4. Mix the remaining soy sauce and the honey together and drizzle over the cabbage, fennel and bacon. Toss together and serve with the trout.

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    Cook's tips

    Pierce the thickest area of the fish (just behind the head) with the tip of a knife to check that it is thoroughly cooked. It should be opaque and flake easily. Use skinned organic salmon fillets (from the fish service counter) instead of trout.


    Average user rating

    4 stars