Ease of preparation rating: Medium
Yield: 4 servings
Ingredients:
2 x 1 pound (450 g) whole rainbow trout, cleaned and deboned by your fishmonger
2 tablespoons (30 ml) extra virgin olive oil
2 cloves garlic, thinly sliced
1 small fennel bulb, finely sliced
Juice from 1 lemon
Salt and pepper
½ lemon, cut into wedges, to garnish
Method:
Preheat oven to 450 F (230 C).
Drizzle trout with extra virgin olive oil, and rub to coat the outside. Open up both trout and lay flesh side up on a large, parchment-covered baking sheet. Season fish with salt and pepper.
Add garlic, fennel, lemon juice, salt, and pepper to a bowl and toss to combine. Divide fennel mixture between both fish and close. Bake for 15-18 minutes.
Remove from oven and let rest for 1-2 minutes. Add fish to a large platter and garnish with lemon wedges.
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