Lemon butter trout with roast potatoes & fennel

Name: Lemon butter trout with roast potatoes & fennel
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 20 g pack dill (or any soft herb); 30 g unsalted butter, softened; 1 unwaxed lemon (or lime), zest of 1/2 then sliced, rest in wedges; 450 g new potatoes, cut into 1cm slices; 1 tbsp olive oil; 2 whole rainbow trout (or sea bream or sea bass); 1 large bulb fennel (or courgette), halved and thinly sliced (fennel fronds reserved); 1 tbsp nonpareille capers (optional)

Whole fresh fish makes for a dreamy holiday supper (and is a great way to sample local produce). Just a few minutes’ prep and it will be on the table well within the hour.

3 out of 5 stars(2) Rate this recipe

1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

½ x 20g pack dill (or any soft herb)
30g unsalted butter, softened
1 unwaxed lemon (or lime), zest of 1/2 then sliced, rest in wedges
450g new potatoes, cut into 1cm slices
1 tbsp olive oil
2 whole rainbow trout (or sea bream or sea bass)
1 large bulb fennel (or courgette), halved and thinly sliced (fennel fronds reserved)
1 tbsp nonpareille capers (optional)

Method

Finely chop half the dill. In a small bowl, use a fork to mash it together with the butter and lemon zest; season and set aside. Preheat the oven to 200°C, gas mark 6. Arrange the sliced potatoes over a large roasting tin, drizzle with the oil, season and roast for 15 minutes. Meanwhile, make 3 diagonal slashes on each side of the fish. Stuff each fish cavity with ¼ of the flavoured butter, the lemon slices and remaining dill.
Toss the sliced fennel through the potatoes in the tin, turning the potatoes as you do so. Lay the stuffed fish on top of the vegetables, season and roast for 10 minutes. Dot the fish with the remaining butter and scatter over the capers (if using). Roast for a final 10 minutes until the fish is cooked through and opaque, and the vegetables are tender. Serve straight away, spooning over the buttery juices and scattering with the reserved fennel fronds. Serve the lemon wedges alongside for squeezing over.