Being from Portugal, a country with a long tradition of fishermen, I’m very used to eat fresh fish. Oddly enough in England, although it is an island, you don’t find fresh fish on your typical supermarket. It’s one of the things I miss the most…
Nevertheless, you do find some nice packed fish every now and again!
This recipe is really simple and it tastes really good.
Trout Fillets with Roasted Potatoes and Fennel (serves 2)
- 2 trout fillets (approximately 220 g)
- 1 tbsp of lemon juice
- 4 medium/big potatoes
- 1 fennel bulb
- 1 tbsp of vinegar
- 6 tbsp of olive oil
- 1 teaspoon of Rosa Maria dipper (or follow the instructions under)
- salt and pepper
Note: I found the Rosa Maria Dipper on a store called Oil & Vinegar. It is amazing to season most types of food! But you can actually do a very similar type of mixture by mixing dry garlic, dry rosemary, salt, dry parsley, dry celery, dry basil, paprika and dry marjoram.
- Pre-heat the oven at 180ºC.
- Wash the potatoes thoroughly and cut them in cubes. Wash again and put on an oven tray. Season with salt, the Rosa Maria dipper and drizzle with the olive oil.
- Put the potatoes in the oven and cook for approximately 30 minutes. Stir occasionally and check if the potatoes are done by sticking them with a fork.
- Wash the fennel bulb and cut it in half and then in quarters. Grease the fennel with one tbsp of olive oil and after rub with the vinegar. Cook in the oven for approximately 30-45 minutes.
- As soon as the potatoes are soft and gold, add the trout fillets on the same tray. Season the trout with salt, pepper, lemon juice and with some of the seasoned olive oil that should be in the end of the tray.
- Let it cook for an additional 10 to 15 minutes.
- Serve the trout with the potatoes and the fennel.