Baked Trout with Aromatic Fennel, Radish and Rocket Salad

• whole trout↗2

  scaled and gutted

• ½ bunch of thyme
• lemons↗2

  1 sliced, 1 juiced

• olive oil↗2 tbsp

  plus extra for drizzling

• large fennel bulb1

  thinly sliced

• radish↗100 g

  thinly sliced

• capers↗1 tbsp

  chopped

• large handful of rocket

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection) or gas mark 6. Make three slits in the trout skin on each side, inserting a sprig of thyme into each slit. Place the fish on a baking tray, tuck lemon slices and the remaining thyme sprigs into the cavity, season with salt and pepper, drizzle with olive oil and bake for 15–20 minutes until golden.

2. 2

   While the trout bakes, prepare the dressing: in a bowl combine lemon juice with olive oil. Drizzle the thinly sliced fennel with the dressing and let it marinate for 10 minutes. Add the thinly sliced radish and chopped capers, seasoning to taste. Before serving, toss the rocket with the prepared salad, adding large pieces of tender, flaky trout.