Speedy weeknight suppers: trout with fennel, almond and orange

Date:23-01-2014 08:58:40 read:1

Speedy weeknight suppers: trout with fennel, almond and orange

This baked trout recipe has a delicate, almost bittersweet flavour and will be on the table in under 30 minutes

Easy and flavourful: Katriona MacGregor's trout dish Photo: Martin Pope

Delicate trout, mild of flavour and straightforward to cook, is widely available while still being at the more affordable end of the fish counter. Cooked properly, its tender fillets can be luxurious and, rather like salmon, it works with a wide range of flavours: Asian spices, Middle Eastern rubs and more familiar French wine and herb combinations.

This recipe is almost bittersweet; fragrant dill and fronds of fennel balanced with slices of orange and almond. You can replace the orange with lemon and experiment with other spices: try a few cumin seeds or a sprinkling of paprika.

Serve with a pile of seasoned, herby couscous or rice and some green salad.

Serves 2

2 whole trout, filleted and heads removed

1 large orange

1 bulb fennel

30g flaked almonds

Handful of fresh dill

Olive oil

Salt and pepper

2 x 30cm square pieces of foil

Preheat oven to 180 C / gas mark 4

Bring a pan of salted water to the boil.

Halve the fennel bulb and discard the top and bottom. Slice the rest finely into half circles and drop into the boiling water for two minutes. Drain and plunge into a bowl of cold water.

Cut the orange into ½ cm slices and roughly chop the dill. Rinse the trout under cold running water, dry with kitchen paper and then place each on a square of tin foil. Rub the flesh with some olive oil, salt and pepper, inside and out.

Drain the fennel and then layer the slices of oranges and fennel into the trout cavities.

Scatter the dill and flaked almonds over the fish. Drizzle with a little more olive oil and seal the parcel by pinching together the edges of the foil and folding over.

Bake the parcels on a baking tray in the middle of the oven for 15 minutes.

Check to see if they’re ready by carefully opening the parcels and using a knife to see if the flesh comes away from the backbone of the fish. If not, re-seal and bake for a few more minutes.

    Ever For Health Copy Rights 2013