1 whole trout, dressed (about 3-4 lbs) Salt and freshly ground black pepper 2 medium lemons, sliced 1 large fennel bulb, sliced Handful of fennel fronds (reserved from the bulb) Handful of chopped Italian parsley
Juice of a lemon
If you are going to use an oven to cook your fish, pre-heat it to 400 F. If you are going to grill it, get your fire ready to grill the fish over medium hot coals.
Rinse the trout well under cold water, then pat dry with a tea towel.
Using a very sharp knife, make angled incisions in the sides of the fish, about 3 on a side. Season the inside of the incisions well with salt and pepper. Season the inside of the gutted cavity as well.
Use lemon sliced, fennel slices & parsley to stuff into the incisions and cavity, then drizzle the stuffed parts with lemon juice. Season the outside of the fish with salt and pepper, then place it on a piece of oiled foil on a roasting tray and roast in the oven at 400 F for 25-30 minutes. If you are going to grill it, place the fish inside a large hinged grid (without any foil), then braai over medium hot coals on both sides for about 30 minutes in total. Oil the inside of your grid to ensure that the fish doesn’t stick to the grid.
Transfer the fish to a large serving platter, and serve with a fresh fennel salad, roast potatoes and a yogurt mustard sauce.
For the yogurt mustard sauce:
2 heaped tablespoons good quality mayonnaise Juice of a medium size lemon 2 teaspoons wholegrain mustard 2 tablespoons chopped fresh dill (or fennel fronds) Cracked black pepper, to taste Pinch of salt
Mix it all together and serve cold, with the fish.
This recipe was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.