If I have fresh fish and want a dinner that doesn't keep me in the kitchen for long, I often make oven-baked trout with fennel. It's not complicated, and the ingredients are easy to find. I usually start by preparing the vegetables so they have time to cook in the oven before I place the fish on top.
Quick Info
Total time: about 1 hour and 15 minutes (including preparation)
Servings: 2
Difficulty: easy to medium
Ingredients
2 whole trout (250 g each, cleaned)
2 medium potatoes (about 400 g)
1 bulb of fennel (250 g)
4 tablespoons olive oil or 50 g butter
1 bay leaf
100 ml dry white wine
100 ml water
salt, freshly ground pepper
lemon slices (for serving)
I keep the green part of the fennel for decoration
Preparation method
1. Preheat the oven to 190°C, using the normal baking function. I use a ceramic or glass dish that is large enough for the entire mixture.
2. I clean and wash the potatoes, then slice them thinly. I usually don’t peel them, but if I prefer the skin removed, I do it now. I wash the fennel as well. I set aside the green part for decoration; I slice the white part as thinly as I can so it cooks along with the potatoes.
3. I grease the dish with some of the oil or butter to cover the bottom. I place a layer of potato slices, then the sliced fennel on top. I season everything with salt and pepper. I put the bay leaf in one corner of the dish.
4. I pour the wine and water all around. I cover the dish with aluminum foil or a lid, then put it in the oven for 30 minutes. The vegetables should not be completely cooked but slightly soft when tested with a fork.
5. I take the dish out, remove the foil. I pat the trout dry on the outside and inside with paper towels to make them as dry as possible. I season them with salt and pepper, place them on top of the vegetable layer. I drizzle the fish with the remaining oil or brush them with butter, and cover them lightly without suffocating them.
6. I put the dish back in the oven, uncovered, for another 30 minutes. The trout should be cooked through but not dry – the skin becomes slightly crispy, and the flesh remains juicy.
7. I take the dish out and let it rest for 5 minutes. I serve each portion with a bit of fennel greenery and a few lemon slices on the side.
Why I make this recipe often
It’s quick, doesn’t dirty many dishes, and the taste is fresh. I love the combination of potatoes, fennel, and fish. It can be prepared with simple ingredients from the market and doesn’t require complicated techniques. The vegetables absorb the flavors, and the fish remains juicy even if it stays longer in the oven.
Tips and variations
Tips
- The fennel should be sliced as thinly as possible so it cooks evenly with the potatoes.
- For a crispier crust at the end, you can leave the dish uncovered for the last 10 minutes, possibly using the grill function.
- Don’t overdo it with the wine if the trout is small, so it doesn’t overpower the taste of the fish.
Substitutions
- Trout can be replaced with dorado or mackerel if you can’t find trout.
- Potatoes can be replaced with thin slices of zucchini or even celery.
- Instead of white wine, vegetable broth can be used, although the wine adds more flavor.
Variations
- You can add thin rings of onion or a few black olives among the vegetables.
- For a spicy note, pink pepper or a bit of grated lemon zest works well.
- If you want more flavor, sprinkle a bit of star anise or fresh dill before serving.
Serving ideas
- It goes well with a simple green leaf salad or boiled green beans.
- For a heartier meal, add a piece of fresh bread.
- If there’s any juice left in the dish, you can use it as a sauce over the vegetables.
Frequently asked questions
How thin should the potato and fennel slices be?
Ideally, 2-3 mm, so they cook along with the fish and don’t remain crunchy in the middle.
Can I make the recipe with frozen trout?
Yes, but it needs to be thawed and well dried before cooking, otherwise it will release too much water.
What can I use if I don’t have white wine?
You can use clear vegetable broth or just water, with a bit of lemon juice for acidity.
Can I prepare everything in advance and heat it when serving?
The vegetables can be prepared ahead of time, but the fish should be added fresh just before baking.
Nutritional values
Estimate for one serving (half of the recipe):
approx. 450 kcal
fats: 18 g
proteins: 35 g
carbohydrates: 30 g
The value depends on the amount of oil used and the type of potatoes. It is a protein-rich meal and low in carbohydrates if you reduce the potatoes.
Storage and reheating
If there are leftovers, I keep them in the fridge in a covered container for up to 2 days. I reheat in the oven at 170°C, covered with foil so the fish doesn’t dry out. I do not recommend freezing – the potatoes and fennel change texture. If I use the fish in a package for the next day, I prefer it cold, in a salad.
Quick Info
Total time: about 1 hour and 15 minutes (including preparation)
Servings: 2
Difficulty: easy to medium
Ingredients
2 whole trout (250 g each, cleaned)
2 medium potatoes (about 400 g)
1 bulb of fennel (250 g)
4 tablespoons olive oil or 50 g butter
1 bay leaf
100 ml dry white wine
100 ml water
salt, freshly ground pepper
lemon slices (for serving)
I keep the green part of the fennel for decoration
Preparation method
1. Preheat the oven to 190°C, using the normal baking function. I use a ceramic or glass dish that is large enough for the entire mixture.
2. I clean and wash the potatoes, then slice them thinly. I usually don’t peel them, but if I prefer the skin removed, I do it now. I wash the fennel as well. I set aside the green part for decoration; I slice the white part as thinly as I can so it cooks along with the potatoes.
3. I grease the dish with some of the oil or butter to cover the bottom. I place a layer of potato slices, then the sliced fennel on top. I season everything with salt and pepper. I put the bay leaf in one corner of the dish.
4. I pour the wine and water all around. I cover the dish with aluminum foil or a lid, then put it in the oven for 30 minutes. The vegetables should not be completely cooked but slightly soft when tested with a fork.
5. I take the dish out, remove the foil. I pat the trout dry on the outside and inside with paper towels to make them as dry as possible. I season them with salt and pepper, place them on top of the vegetable layer. I drizzle the fish with the remaining oil or brush them with butter, and cover them lightly without suffocating them.
6. I put the dish back in the oven, uncovered, for another 30 minutes. The trout should be cooked through but not dry – the skin becomes slightly crispy, and the flesh remains juicy.
7. I take the dish out and let it rest for 5 minutes. I serve each portion with a bit of fennel greenery and a few lemon slices on the side.
Why I make this recipe often
It’s quick, doesn’t dirty many dishes, and the taste is fresh. I love the combination of potatoes, fennel, and fish. It can be prepared with simple ingredients from the market and doesn’t require complicated techniques. The vegetables absorb the flavors, and the fish remains juicy even if it stays longer in the oven.
Tips and variations
Tips
- The fennel should be sliced as thinly as possible so it cooks evenly with the potatoes.
- For a crispier crust at the end, you can leave the dish uncovered for the last 10 minutes, possibly using the grill function.
- Don’t overdo it with the wine if the trout is small, so it doesn’t overpower the taste of the fish.
Substitutions
- Trout can be replaced with dorado or mackerel if you can’t find trout.
- Potatoes can be replaced with thin slices of zucchini or even celery.
- Instead of white wine, vegetable broth can be used, although the wine adds more flavor.
Variations
- You can add thin rings of onion or a few black olives among the vegetables.
- For a spicy note, pink pepper or a bit of grated lemon zest works well.
- If you want more flavor, sprinkle a bit of star anise or fresh dill before serving.
Serving ideas
- It goes well with a simple green leaf salad or boiled green beans.
- For a heartier meal, add a piece of fresh bread.
- If there’s any juice left in the dish, you can use it as a sauce over the vegetables.
Frequently asked questions
How thin should the potato and fennel slices be?
Ideally, 2-3 mm, so they cook along with the fish and don’t remain crunchy in the middle.
Can I make the recipe with frozen trout?
Yes, but it needs to be thawed and well dried before cooking, otherwise it will release too much water.
What can I use if I don’t have white wine?
You can use clear vegetable broth or just water, with a bit of lemon juice for acidity.
Can I prepare everything in advance and heat it when serving?
The vegetables can be prepared ahead of time, but the fish should be added fresh just before baking.
Nutritional values
Estimate for one serving (half of the recipe):
approx. 450 kcal
fats: 18 g
proteins: 35 g
carbohydrates: 30 g
The value depends on the amount of oil used and the type of potatoes. It is a protein-rich meal and low in carbohydrates if you reduce the potatoes.
Storage and reheating
If there are leftovers, I keep them in the fridge in a covered container for up to 2 days. I reheat in the oven at 170°C, covered with foil so the fish doesn’t dry out. I do not recommend freezing – the potatoes and fennel change texture. If I use the fish in a package for the next day, I prefer it cold, in a salad.