Trout Baked with Rosemary and Fennel with Boulangère Potatoes

Mike Robinson's tasty trout is baked with wine, lemon and herbs and served with aromatic potatoes
By Mike Robinson
Trout Baked with Rosemary and Fennel with Boulangère Potatoes
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the trout

  • 1 trout, about 750g, gutted
  • large bunchsprigs rosemary
  • 6 cloves garlic, unpeeled
  • 2 bulb fennel, sliced
  • 50 ml olive oil
  • sea salt and freshly ground black pepper
  • 2 unwaxed lemons, juice only, (keep the squeezed halves)
  • 125 ml white wine, e.g. Sauvignon blanc
  • 2-3 bunches cherry tomatoes, on the vine

For the Boulang�re potatoes

  • 25 g butter
  • 2 large onions, sliced
  • 2 cloves garlic, chopped
  • 1 kg baking potatoes, peeled and sliced
  • freshly ground salt and black pepper
  • 300 ml chicken stock
  • 150 ml white wine
  • 1 tbsp chopped thyme, and/ or 1 tbsp chopped rosemary


1. Preheat the oven to 200C/gas 7.

2. Slash the sides of the fish 3 or 4 times on each side.

3. Lay half the rosemary, the garlic cloves and fennel slices on the base of a roasting tin.

4. Pour over half the olive oil.

5. Place the fish on top and season with sea salt and black pepper.

6. Place the remaining rosemary on top and around the fish and drench with the lemon juice, wine and remaining olive oil. This will help to stop the rosemary burning.

7. Arrange the cherry tomatoes on the vine around the fish.

8. Add the squeezed lemons to the tin.

9. Cook in the oven for 20 minutes. Halfway through, baste the fish with the pan juices.

10. Rest the fish for 3 minutes before serving.

11. To make the Boulangère potatoes; preheat the oven to180C/gas 4.

12. Melt the butter in a heavy pan and cook the onions until soft and translucent.

13. Add the chopped garlic and cook gently for 1 minute.

14. Add the potatoes, salt, pepper, chicken stock and white wine. Mix well and pour into a baking dish.

15. Bake in the oven for 1 hour, checking occasionally to make sure the potatoes are not burning. If necessary, cover the dish with foil for the rest of the cooking time. They should be golden, soft and aromatic, and most of the liquid should have been absorbed.

16. Sprinkle with the chopped herbs before serving.

17. To serve; strain the fish juices through a sieve and pour over the fish. Serve with Boulangère potatoes.

Rate This Recipe