Herb trout with roast fennel and potatoes

Ingredients

For 1 serving

• Trout160 g
• Fennel1
• Potatoes120 g
• Extra virgin olive oil6 g
• Parsleyto taste
• Thymeto taste
• Saltto taste

Contains: fish

In season: October – April

Method

1. Heat a conventional oven to 200 °C. Trim the tough base and outer layers of the fennel and cut it into wedges about 1 cm thick; peel the potatoes and cut them into roughly 2 cm cubes.
2. Toss the fennel and potatoes in a baking tray with almost all the oil and a pinch of salt and roast for 20 minutes, until they start to colour.
3. Meanwhile rinse and dry the trout; chop the parsley and mix it with the thyme leaves.
4. Salt the trout, fill the belly with half the herbs (if using fillets, scatter them on top), sprinkle the rest over the outside and rub with the remaining oil.
5. Lay the trout on the vegetables and cook for another 12–15 minutes, until the flesh is pale pink and opaque and lifts easily off the bone. Serve straight away.