- 1 whole Salmon Trout, descaled and cleaned
- 2 lemons, quartered
- 6 Baby Fennel Bulbs, halved
- 15g dill
- 15g Parsley
- Salt and Pepper
- Olive oil
Preheat oven to 200°C.
Take one lemon and place it inside the belly cavity of the trout along with the dill and parsley.
Place the fish in an oval skillet and score it along the top. Drizzle with olive oil and season well with salt.
Place the fennel bulbs and remaining lemons in a mixing bowl and drizzle well with olive oil and season with Salt and Pepper.
Place the lemon and fennel mixture around the trout in the skillet and bake in oven for 20-25 minutes, depending on the size of your fish.