Baked trout with fennel and spring salad
2 whole trout, scaled and gutted (from fish monger)
½ bunch thyme
2 lemons, 1 sliced, 1 juiced
2 tbsp olive oil, plus extra to drizzle
1 large bulb fennel, finely sliced
1 red onion, finely sliced
2 tbsp capers, chopped
Large handful of rocket
Dill to garnish
Serves
4
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Fish, Vegetables, Oil, Herbs
Recipe Type
Entertaining
Level of Difficulty
Easy