Grilled Trout with Lemon & Almonds

22/07/2012 19:52

~ Served with baked fennel~

~ Serves 2 ~

2 rainbow trout, cleaned & gutted & heads removed if preferred- (your fishmonger can do this for you)
2 tbsp flaked almonds
juice of 1 lemon
sea salt & freshly ground black pepper
1 tbsp olive oil


Slow roasting the fennel brings out its wonderful sweetness and softens its aniseed flavour- excellent with fish!

Preheat the oven  200C/400F/ Gas mark 6

2 fennel bulbs
2 tbsp lemon juice
2 tbsp olive oil

Sea salt & freshly ground black pepper

Trim the fennel and remove the outer leaves, slice lengthways into quarters. Put into a roasting tin and sprinkle over lemon juice, olive oil, sea salt and black pepper. Cover the tin with foil and pop in the oven to bake for 45 minutes.  Meanwhile, prepare your fish, season the inside of each fish with lemon juice, and a little salt & pepper. Then, rub the outside of the fish with olive oil, a little more lemon juice and some freshly ground pepper. Grill under a moderate heat for 10 minutes, turning halfway though, then sprinkle the almonds over the top of the fish and pop back under the grill for a further couple of minutes. (take care not to burn the almonds) 

~ Serve with the baked fennel and maybe a few buttered baby new potatoes on the side too ~