Combining three of the best superfoods, fish, almonds and fennel, Carol’s Baked Trout recipe packs a healthy punch.
Ingredients
- 2 trout fillets
- 3 tablespoons flaked almonds
- 1 bulb of fennel
- olive oil
- lemon juice
Method
Preheat oven to 200°C. Remove the top of the fennel bulb and put to one side. Slice the bulb, place in an ovenproof dish and drizzle with olive oil. Roast for 20–30 minutes.
Place trout fillets on a baking parchment, drizzle with olive oil and lemon juice, sprinkle with almonds and top with the fronds from the fennel bulb.
Fold the parchment paper into a parcel, making sure the ends are sealed. Place on a baking tray and bake for 10–15 minutes until fish is cooked through.
