Baked Whole Rainbow Trout with Almonds, Fennel and Orange
Time: 40 min
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Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Citrus press
- Skillet
- Spoon
- Tongs
Ingredients
- 2 whole rainbow trout
- 2 bulbs of fennel, thinly sliced, tops reserved
- 4 celery stalks, finely sliced, leaves reserved
- 2 bay leaves
- 1 orange, sliced
- 1 lemon, sliced
- 2tsp fennel seeds
- Half tsp chilli flakes
- Juice of 1 orange
- Juice of 1 lemon
- 1 glass of white wine
- Sea salt
- fresh ground black pepper
- 2tbsp olive oil
- A handful of flaked almonds
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