Baked Trout with Roasted Fennel

Combining three of the best superfoods, fish, almonds and fennel, Carol’s Baked Trout recipe packs a healthy punch.


  • 2 trout fillets
  • 3 tablespoons flaked almonds
  • 1 bulb of fennel
  • olive oil
  • lemon juice

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.