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The main dish, Light and fresh

Roasted trout with fennel and citrus

Roasted trout with fennel and citrus is a fish dish for 6, with oven roasted trout fillets served over a crisp fennel, orange, and pink grapefruit salad. It takes 30 minutes of active work and is mostly prepared in the morning, leaving only the trout to roast once guests arrive. It's easy to make, costs about €4.80 per person, and succeeds when the fennel stays crisp and the trout is just cooked through to a pale pink.

A plate of sunshine in the middle of winter, roasted trout with crisp fennel, orange, and grapefruit.

Roasted trout with fennel and citrus
For
6 people
Work
30 min
Total time
50 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€4.80
Calories per person
410 kcalcalculated by Kiloach, your weight coach

Roasted trout with fennel and citrus plays on a simple contrast, the warm, tender flesh of the roasted fish against the crunch of raw fennel and the sharp brightness of orange and pink grapefruit. A quick dip in ice water softens the fennel's strong anise bite, leaving just enough of it to give the salad character without overpowering the fish.

It's a good fit for a dinner with friends in winter or early spring, when you want a hit of freshness before warmer weather arrives. It works well in a light menu, after a simple starter and before a fruit based dessert, and it asks very little of you once guests are there, since almost everything is done in the morning.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps
  3. Before the guests arrive 2 steps
  4. When it's time to serve 1 step, 10 min

In the morning, cut the citrus into segments, thinly slice the fennel, make the vinaigrette, and toss the fennel with the citrus without dressing it yet, then keep everything chilled. Right before guests arrive, take the trout out, pat it dry, and preheat the oven. At serving time, roast the fillets for ten minutes while you dress the salad, then plate both together.

The ingredients

6 people

Fish counter

  • Trout fillets 6

Fruits and vegetables

  • Fennel bulbs 3
  • Oranges 3
  • Pink grapefruits 2
  • Shallot 1

Pantry

  • Extra virgin olive oiloften in the pantry 6 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Fennel seedsoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the oranges and grapefruits down to the flesh, cut out the segments, and squeeze the membranes over a bowl to catch the juice.

    With a sharp knife, remove the skin and pith in one motion, following the curve of the fruit.

  2. Thinly slice the fennel on a mandoline and plunge it into ice water.

    The ice water keeps the slices crisp and softens some of the anise flavor.

  3. Make the vinaigrette with the reserved citrus juice, the vinegar, the minced shallot, the olive oil, and the crushed fennel seeds.

    The crushed seeds echo the fennel bulb and add more depth to the salad.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Drain and thoroughly dry the fennel, toss it with the citrus in a large bowl, without dressing it yet.

    Keep the bowl chilled, it softens slightly without turning mushy.

  2. Take the trout out of the fridge, pat it dry, and preheat the oven to 200°C.

    A paper towel on the skin side helps it crisp up nicely.

When it's time to serveThe final touches, right in front of your guests.

  1. Roast the trout fillets skin side down on an oiled baking sheet, then dress the fennel salad and plate both together. 10 min

    The trout is ready when the flesh turns pale pink and flakes under light pressure.

Our tips to get it right

  • Pick trout fillets of similar size and thickness so they all finish roasting at the same time.
  • Dry the fennel thoroughly after the ice water bath, leftover water will dilute the vinaigrette and soften the salad.
  • Squeeze the citrus membranes right over the vinaigrette bowl, that's where most of the leftover juice hides.

The variations

  • Swap the trout for salmon or sea bass, the cooking time and quantities stay the same.
  • For a fish free version, serve the fennel and citrus salad with roasted chicken breast instead of trout.
  • To save time, buy skinless trout fillets already trimmed and pan sear them a few minutes on each side.

What to serve it with

  • Steamed potatoes or roasted fingerlings
  • Grilled country bread
  • Dry white wine or sparkling lemon water

Storage

The cooked trout is best eaten the same day, it loses its crisp skin if it sits. The undressed fennel and citrus salad keeps up to 24 hours in the fridge in a sealed container. This dish doesn't freeze well.

Questions about this recipe

Can I use a different fish instead of trout?

Yes, salmon or sea bass both work well with this fennel and citrus salad. Keep the fillets similar in size and thickness so they cook evenly.

How do I know when the trout is done?

The flesh should turn from bright pink to pale pink and flake easily under light pressure. About ten minutes at 200°C, skin side down, is usually enough.

Do I need a mandoline to slice the fennel?

It's faster and more even, but a sharp knife and a bit of patience work fine too. The goal is thin slices that stay crisp.

How should I plate this for guests?

Spread the fennel and citrus salad as a bed on a large platter, then lay the roasted trout fillets on top, skin side up. Finish with a drizzle of vinaigrette and a few fennel fronds if you have them.

Can a roasted trout with fennel and citrus be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a roasted trout with fennel and citrus?

Allow 50 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a roasted trout with fennel and citrus?

About 410 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roasted trout with fennel and citrus cost?

About €4.80 per person, that's €28.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Remember to ask your guests about their allergies before putting your menu together.

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