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Oven-Baked Trout with Fennel & Boiled Potatoes
Recipe

Oven-Baked Trout with Fennel & Boiled Potatoes

Main • Switzerland

Whole trout baked in the oven with sliced fennel, lemon and herbs, served with boiled potatoes and a light mustard-lemon drizzle.

Why smarter

Baking keeps the fish moist with minimal oil, while fennel adds volume and flavour. A light mustard-lemon drizzle brings richness without cream or butter.

Chef tip

If your trout is already filleted, reduce baking time to about 10–12 minutes and nestle the fillets on top of the fennel.

Soft line

A cosy, classic-style dinner that still feels light.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Waxy potatoes, scrubbed and halved if large 800.000 g waxy potatoes e.g., Charlotte-style; keep skins on if you like
2 Whole trout, cleaned and gutted 800.000 g whole trout about 2 medium trout (around 400 g each)
3 Fennel bulbs, trimmed and thinly sliced (fronds reserved) 2.000 piece fennel bulbs about 450–550 g total
4 Lemon, half sliced and half juiced 1.000 piece lemon
5 Red onion, thinly sliced 1.000 small red onion optional but nice
6 Canola oil 2.000 tsp canola oil for the fennel and baking dish
7 Dijon mustard 2.000 tsp Dijon mustard
8 Vegetable or fish stock (or water) 100.000 ml stock for moisture in the roasting dish
9 Fresh dill, chopped (or parsley) 10.000 g fresh dill plus a few fennel fronds if available
10 Garlic clove, finely grated or crushed 1.000 piece garlic optional
11 Salt and black pepper salt and black pepper to taste

Method

  1. Heat oven to 200°C (180°C fan). Bring a large pot of salted water to the boil for the potatoes.
  2. Cook potatoes until tender (about 15–20 minutes depending on size). Drain and keep warm.
  3. Meanwhile, toss sliced fennel (and onion if using) with 1 tsp canola oil, a pinch of salt and pepper. Spread in a baking dish and pour in the stock.
  4. Pat the trout dry. Season inside and out with salt and pepper. Stuff the cavity with a few lemon slices and some dill (and fennel fronds if you have them).
  5. Lay trout on top of the fennel. Drizzle or brush the remaining 1 tsp canola oil over the fish. Add a few more lemon slices on top.
  6. Bake for 15–20 minutes, until the fish flakes easily and is opaque at the thickest part (time depends on size).
  7. While the fish bakes, stir together Dijon mustard, lemon juice, 1–2 tbsp hot water (to loosen) and garlic if using. Season with pepper (and a little salt if needed).
  8. Serve trout with the baked fennel and boiled potatoes. Spoon over the mustard-lemon drizzle and scatter with remaining dill.