Save to your scrapbook
Roasted rainbow trout with fennel and puy lentils
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
An elegant yet simple meal for one. If you're serving two, the quantities can easily be doubled.
1 whole rainbow trout, gutted
1 tsp frozen dill leaves
1 garlic clove, crushed
1 tbsp Essential olive oil
1 unwaxed lemon, ½ sliced, ½ zest and juice
1 small fennel bulb, trimmed, quartered and thinly sliced, fronds reserved
1 tsp capers, drained and rinsed
½ tsp Dijon mustard
½ x 250g pouch cooked puy lentils
1. Preheat the oven to 200˚C, gas mark 7. Make three diagonal slashes on each side of the fi sh. In a small bowl, mix together the dill and garlic with 1 tsp olive oil. Season, then spread the mixture inside the trout cavity along with the lemon slices. Put the fish on a large baking tray, scatter the fennel slices around it, then drizzle everything with the remaining 2 tsp oil and season. Roast for 10 minutes.
2. Meanwhile, roughly chop the capers and put in a bowl with the mustard, lentils and lemon zest and juice; season and mix together. Stir the lentil mixture through the fennel slices. Return to the oven for 10 minutes more, until the fish is cooked through and opaque, the fennel is tender and the lentils are piping hot. Serve straight away with the fennel fronds scattered over.
Typical values per serving:
This recipe was first published in March 2021.