Paleo recipe for 2 people, takes only 20 mins; recipe has trout, thyme, lemon, olive oil, fennel, radish, caper and rocket.
Baked trout with fennel, radish & rocket salad
Course: Paleo
Servings
2
servings
Prep time
15 mins
Ingredients
- Olive Oil: 2 tbsp olive oil, plus extra to drizzle
- Rocket: large handful of rocket
- Lemon: 2 lemons, 1 sliced, 1 juiced
- Thyme: 1/2 bunch thyme
- Trout: 2 whole trout, scaled and gutted
- Caper: 1 tbsp capers, chopped
- Radish: 100g radishes, finely sliced
- Fennel: 1 large bulb fennel, finely sliced
Directions
- Heat oven to 200C/180C fan/gas 6. Slash the trout's skin three times on both sides then stuff a thyme branch into each cut. Lay the fish on a baking sheet and fill the cavity with the lemon slices and remaining thyme sprigs. Season the fish, drizzle over some olive oil then bake it for 15-20 mins until cooked through.
- Meanwhile, mix lemon juice with olive oil, then pour over the fennel and allow to stand for 10 mins. Stir in the radishes and capers and season. Mix the rocket through the fennel and radish salad just before serving with big bits of the flaked trout.
