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Baked Trout with Fennel
Breville Test Kitchen

Breville Test Kitchen

Baked Trout with Fennel

time

25 mins total time

activetimeIII

15 mins active time

easy

Easy

user

Serves 4

Ingredients

Measurements:

  • medium fennel bulb icon
    2 medium fennel bulbs

    cut into 1/2-inch-thick slices

  • clove garlic icon
    1 clove garlic

    crushed

  • small yellow onion icon
    ½ small yellow onion

    peeled, sliced

  • dill sprig icon
    4 dill sprigs

    coarsely chopped

  • olive oil icon
    3 tbsp olive oil

    divided

  • flaky sea salt icon
    Flaky sea salt

    to season

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • trout fillet icon
    4 x 6 oz trout fillets

    skin on, scaled and pin boned

To serve

  • lemon wedge icon
    Lemon wedges

Instructions

  • 1Put the fennel, garlic, onion and dill in the roasting pan. Drizzle with 2 tablespoons of the oil and season with salt and pepper. Toss gently to combine then spread evenly over the base of the pan.
  • 2Insert the wire rack into the middle shelf position. Preheat the oven. Select BAKE/SUPER CONVECTION/350°F/10 minutes and press start.
  • 3Drizzle the remaining oil over the skin of the trout and use your fingertips to rub the oil into the skin. Season both sides with salt and pepper.
  • 4Place the trout on top of the fennel.
  • 5Once preheated, place put the trout in the oven and bake for 10 minutes.
  • 6Remove the trout from the oven. Insert a knife into the thickest part to ensure it is cooked to your liking. Serve with lemon wedges.
Main course
All
Pescatarian
Dairy Free
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