WHOLE TROUT WITH ROASTED FENNEL AND ALMONDS
Preparation 25 minutes Cooking 50 minutes Serves 4 Choose fennel bulbs with frondy stems so you can use them to flavour the trout.
3-4 fennel bulbs, depending on size (about 750g) 2 tbsp olive oil 1.5kg whole trout, gutted and cleaned 40g panko breadcrumbs zest of 2 oranges 2 handfuls of rocket leaves 2 lemons extra-virgin olive oil 100g manchego, cubed 30g salted roasted almonds
1 Heat the oven to 190°C (170°C fan oven) gas mark 5. Halve the fennel, removing the outer layer if it is bruised or blemished. (Reserve the fronds for the fish.) Slice in half top to bottom, then cut each piece into four wedges. Spread in one layer in a roasting pan and drizzle with the oil. Season with salt and freshly ground black pepper. Roast for 20-25 minutes until golden-tinged and tender. Set aside to cool slightly while you cook the fish.
2 Turn up the oven temperature to 200°C (180°C fan oven) gas mark 6. Season the cavity of the fish and put the frondy fennel stems inside. Lay the fish in an oiled roasting pan.
3 Mix together the panko breadcrumbs with the orange zest. Season and sprinkle over the fish. Bake for 20-25 minutes until the flesh flakes from the bone.
4 Arrange the baked fennel on a serving platter with the rocket leaves. Squeeze over juice of 1 lemon and drizzle with extra-virgin olive oil. Scatter with the manchego and almonds.
Serve with the fish and extra lemon wedges.