Roasted Trout with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels impressive without any fuss. Whole roasted trout with fennel is elegant enough for guests but simple enough for a Tuesday night. The fennel adds a subtle licorice sweetness that complements the delicate fish beautifully, and it's packed with fiber and antioxidants that make this dish as nourishing as it is delicious. Everything roasts together on one pan, which means minimal cleanup and maximum flavor. Fresh thyme, garlic, and a splash of white wine round out this Mediterranean inspired meal that's sure to become a regular in your rotation.
Ella x
Ingredients
- 4whole trout(cleaned and gutted, about 12 oz each)
- 2fennel bulb(trimmed and thinly sliced)
- 2lemon(thinly sliced)
- 8 sprigsfresh thyme
- 5 tablespoonsextra virgin olive oil
- 1 teaspoonfennel seeds(toasted)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mldry white wine
- 2garlic clove(minced)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the trout dry inside and out with paper towels to ensure even roasting.
Tip: Drying the fish helps achieve crispy skin and prevents steaming.
- 2
In a small bowl, toss the sliced fennel with 2 tablespoons of olive oil, minced garlic, fennel seeds, salt, and pepper.
Tip: Reserve some fennel fronds for garnish if available.
- 3
Stuff each trout cavity generously with the fennel mixture, then tuck 2-3 lemon slices and 2 thyme sprigs into each fish.
Tip: Don't pack the filling too tightly to allow heat to circulate inside.
- 4
Drizzle the remaining 3 tablespoons of olive oil over a large roasting pan and place the four stuffed trout on it skin-side up.
Tip: Use a pan large enough so the fish don't touch each other.
- 5
Season the outside of each trout with a pinch more salt and pepper. Pour the white wine around (not over) the fish.
Tip: The wine creates a fragrant steam that keeps the flesh moist.
- 6
Roast for 20-25 minutes until the flesh is opaque and flakes easily with a fork, and the skin is crispy and lightly browned.
Tip: Fish cooks quickly, so check at 20 minutes to avoid overcooking.
- 7
Remove from the oven and let rest for 2 minutes. Transfer each trout to a plate and drizzle with the pan juices.
Tip: The resting period allows carryover cooking to complete gently.
- 8
Garnish with fresh fennel fronds and extra lemon wedges. Serve immediately while the skin is still crispy.
Tip: Pair with roasted vegetables or a light salad for a complete meal.
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