Whole Roasted Rainbow Trout with Shaved Pear & Parmesan Salad


  1. Mix together the butter, 1 Tbsp finely chopped fennel tops, lemon juice and zest until you have a paste. Rub the paste into the clean fish cavity, and onto the skin. Add fennel and lemon slices into the cavity.
  2. Tie the fish in two places using kitchen string so that it is secure. Roast at 220C (along with the used lemon halves) set on a wire rack over a baking tray; or over hot coals for about 6-7 minutes on each side, or until cooked through and the fish flakes easily using a fork.
  3. Meanwhile, prepare your salad by laying the ingredients prettily onto a serving platter.
  4. Squeeze over any excess juices from the roasted lemon and serve immediately.
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