Fennel and Lemon Roasted Trout Recipe

Serving a whole fish or three makes a splash at the dinner table, and it’s just as easy as working with fillets – really! Unless you’re catching the fish yourself, you’ll buy them already gutted and cleaned, so most of the prep work is done for you.

The only difference with whole fish is that you’ll need to season the inside cavity of the fish as well as sprinkle herbs and lemon slices on top.

But what on earth do you do with the heads? Don’t be afraid of them: just save them for seafood stock (you make it exactly the way you make bone stock, but with fish heads instead of bones).

Chuck the heads in the pot along with any other bones you don’t want, and simmer away for a few hours or up to a day. Fish stock is a great addition to seafood soups or just drunk on its own as an alternative to bone broth.

Fennel has a light, refreshing flavor, so it goes well with the trout and herbs, and the overall effect is a summary but filling meal.

And the whole recipe is AIP-friendly, with no eggs, nuts, nightshades, or dairy. Try it as a quick weekend lunch or a simple dinner and enjoy the deeper flavors of working with the whole fish.

Fennel and Lemon Roasted Trout Recipe

SERVES: 4 PREP: 15 min COOK: 22 min

Ingredients

• 2 whole rainbow trout, gutted and cleaned
• 2 lemons, thinly sliced
• 1 bunch of fresh dill
• 1 bunch of fresh rosemary
• 2 fennel bulbs, cut into slices
• 2 tbsp. olive oil
• Sea salt and freshly ground black pepper

Preparation

1. Preheat your oven to 500°F.
2. Grease a baking pan.
3. Arrange the sliced fennel on a single layer on the baking pan.
4. Season each trout cavity with sea salt and freshly ground black pepper.
5. Place the fish on top of the fennel on the baking pan.
6. Fill each fish cavity with some lemon slices, dill, and rosemary.
7. Top each fish with the remaining lemon slices and herbs.
8. Place the baking pan in the oven and cook for 10 minutes.
9. Lower the heat to 425 F. and cook for another 10 to 12 minutes.

📖 Recipe

Fennel and Lemon Roasted Trout Recipe

Whole rainbow trout roasted with lemon, fennel, and fresh herbs for a simple but flavorful meal.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 369 kcal

Ingredients

  

1x2x3x

• 2 whole rainbow trout gutted and cleaned
• 2 lemons thinly sliced
• 1 bunch of fresh dill
• 1 bunch of fresh rosemary
• 2 fennel bulbs cut into slices
• 2 tbsp. olive oil
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat your oven to 500°F.
• Grease a baking pan.
• Arrange the sliced fennel on a single layer on the baking pan.
  2 fennel bulbs
• Season each trout cavity with sea salt and freshly ground black pepper.
  Sea salt and freshly ground black pepper, 2 whole rainbow trout
• Place the fish on top of the fennel on the baking pan.
• Fill each fish cavity with some lemon slices, dill, and rosemary.
  2 lemons, 1 bunch of fresh dill, 1 bunch of fresh rosemary, 2 tbsp. olive oil
• Top each fish with the remaining lemon slices and herbs.
• Place the baking pan in the oven and cook for 10 minutes.
• Lower the heat to 425 F. and cook for another 10 to 12 minutes.

Nutrition

Calories: 369kcalCarbohydrates: 14gProtein: 37gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 99mgSodium: 151mgPotassium: 1175mgFiber: 5gSugar: 6gVitamin A: 286IUVitamin C: 44mgCalcium: 145mgIron: 4mg

Keyword fennel, lemon, roasted, trout

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