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Trout with pointed cabbage and fennel
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500g waxy potatoes (such as charlotte), sliced into rounds
1 essential Waitrose pointed cabbage, cut into slim wedges
2 tbsp essential Waitrose olive oil
2 whole rainbow trout (about 400g each), gutted and scaled (this can be done at the service counter)
1½ essential Waitrose lemons, plus extra wedges to serve
handful oregano sprigs
1 fennel bulb
1 tsp essential Waitrose wholegrain mustard
1. Preheat the oven to 200˚C, gas mark 6. Put the potatoes and cabbage in a single layer on a large baking tray, drizzle with the oil, season and add 4 tbsp water. Roast for 15 minutes.
2. Slash the trout 3 times on each side. Slice ½ lemon and use to stuff the fish, along with the oregano. Sit the fish on top of the potatoes and cabbage, add another 1 tbsp water and roast for a further 20 minutes, until the veg is tender and turning golden, and the fish is cooked through (the exposed flesh should be pink and opaque). Meanwhile, slice the fennel as thinly as you can (use a mandoline if you have one) and put into a bowl of cold water with the juice of ½ lemon.
3. Lift the fish from the tray and sit on a plate. Drain the fennel and stir through the tray of cabbage and potatoes with the mustard and a good squeeze of lemon juice. Return the fish to the tray and serve with the extra lemon wedges and some aioli, if liked.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2018.