- Cook Time: 15 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 465
- Carbohydrate Content: 6g
- Fat Content: 24g
- Fiber Content: 4g
- Protein Content: 57g
- Saturated Fat Content: 4g
- Sodium Content: 0.91g
- Sugar Content: 5g
Baked trout with fennel, radish & rocket salad Recipe
Baked trout with fennel, radish & rocket salad is a Paleo recipe for 2 people, takes only 20 mins; recipe has trout, thyme and lemon.
Ingredients
Instructions
- 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.