Oven trout with parsley potatoes and fennel

30 min · 2 servings · 696 kcal

Theresa Aigner · @aignerkocht

The most Austrian and the most compliant dish in the set at the same time. Fennel is the only thing here with a ceiling, at roughly half a small bulb per person.

Ingredients

• trout — two whole fillets, skin on400 g
• potato500 g
• fennel96 g
• butter20 g
• garlic infused olive oil2 tbsp
• lemon1 pc
• parsley1 to taste
• thyme1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Heat the oven to 200 C. Boil the potatoes in salted water; they need about twenty minutes and they can run alongside everything else.
2. Slice the fennel thin, toss it with half the infused oil, salt and thyme, and spread it on a tray. Give it eight minutes in the oven on its own.
3. Lay the trout on top of the fennel, skin up. Season, add lemon slices, and roast twelve to fourteen minutes. It is done when the thickest part flakes under gentle pressure.
4. Drain the potatoes, return them to the dry pan and toss with the butter and a great deal of chopped parsley off the heat.
5. Serve with the rest of the infused oil and the pan juices spooned over.

Per serving