Oven Baked Ocean Trout
This beautiful piece of ocean trout doesn’t need much, ensuring your preparation is simple and quick! We’ve paired it with clean and classic vegetables to really let it shine. Roasting fennel and lemon adds a depth of flavour you’ll fall in love with and, of course, who doesn’t love roast potatoes?
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
350 g
potatoes
2 fillet
ocean trout
(Contains Fish;)
1 unit
fennel
½
lemon
1 bunch
dill
Not included in your delivery
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Grease a large baking dish.
To prepare the ingredients, quarter the potatoes (unpeeled). Cut the fennel into 5 mm thick slices and the lemon into rounds. Pick the dill leaves.
Place the potato into a large saucepan of salted water and bring to the boil. Cook for 15 minutes, or until just tender. Drain.
Place the potato, fennel and lemon into the prepared baking dish. Drizzle with the olive oil and toss to coat. Season with salt and pepper. Cook in the oven for 10 minutes.
Meanwhile, cut three 5 mm deep score lines on the skin side of the ocean trout (this will help them cook quicker). Add the ocean trout to the baking dish skin side up on top of the vegetables and cook everything for a further 10 minutes or until the trout is just cooked through. Remove from the oven and sprinkle with the dill.
Divide vegetables and fish between plates. Squeeze with the deliciously roasted lemon to serve.