Sicilian Trout with Caramelised Fennel
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Prep: 20 mins
Cook: 15 mins
Caramelised fennel and spice-crusted trout topped with a sassy dressing made with dried grapes (raisins by another name) makes for a beautiful meal full of sunshine.
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319 kcal
(per portion)
Ingredients you'll need
  • 2 rainbow trout fillets
  • 50g raisins
  • A handful of rosemary, leaves only
  • 1 tsp fennel seeds
  • 1 chilli
  • 1 lemon
  • 1 red onion
  • 1 fennel bulb
  • 50g watercress
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 3 tsp olive oil
  • 3 tbsp boiling water
You'll need
  • A couple of bowls
  • 2 frying pans
Step by step this way
  • 1.

    Pop the rainbow trout fillets on a chopping board. Dust with salt and pepper.

  • 2.

    Tip the raisins in a mug. Pour 3 tbsp boiling water over them. Set aside to soak.

  • 3.

    Strip the rosemary leaves from the woody stalks. Finely chop the leaves. Finely chop the chilli, flicking out the seeds and white bits for less heat. Pop in a bowl. Add 1 tsp fennel seeds. Grate in the zest of the lemon. Press half of the mixture all over your fish, coating both sides.

  • 4.

    Halve, peel and thinly slice the onion. Halve your fennel and cut into 1-2cm thick slices.

  • 5.

    Set a large frying pan over high heat. Add 1 tsp oil. Arrange the fennel and onions in the pan in a single layer - a little overlapping is okay. Season well. Cook over medium-high heat till the fennel is tender and caramelised underneath, about 10 mins. All the remaining fennel and lemon mix for the final 2 mins of cooking.

  • 6.

    Drain the raisins. Tip back into the mug. Add 2 tbsp lemon juice, 1 tsp olive oil and a pinch of salt. Whisk to make a dressing. Place the watercress in a bowl and toss with the dressing.

  • 7.

    Set a separate frying pan over high heat. Add 1 tsp oil. Place the fish in the pan, skin side down. Cook 3 mins or till the skin is crisp. Flip and cook for 1 min or till cooked through on the other side - the colour will go from a rich salmony orange to a light, pale pink.

  • 8.

    Pile the watercress, fennel and onion on plates. Serve with the crisp fried trout.