1 x Whole trout, gilled and gutted (about 1.6 to 2 kg)
Salt and freshly ground black pepper
2 x medium lemons, sliced
1 x large fennel bulb, sliced
Handful of fennel fronds (reserved from the bulb)
Handful of chopped Italian parsley
Juice of 1 lemon

Yogurt Mustard Sauce
250ml Double cream Greek yogurt
2 Tablespoons good quality mayonnaise
Juice of a medium size lemon
2 teaspoons Wholegrain mustard
30 to 45ml Chopped fresh dill (or fennel fronds)
Cracked black pepper and a pinch of salt 


1. Preheat oven to 200%C
2. Rinse trout well under cold water, then pat dry with a tea towel
3. Using a very sharp knife, make 3 angled incisions in the sides of the fish
4. Season inside of the incisions and cavity well with salt and pepper
5. Stuff incisions and cavity with slices of lemon, fennel, fennel fronds and parsley

6. Drizzle the stuffed parts with lemon juice and season outside of the fish with salt and pepper. Place on a piece of oiled foil on a roasting tray roast in oven 25 to 30 minutes 
7. Transfer fish to a large serving platter and serve with a fresh fennel salad, roast potatoes and the yogurt mustard sauce 


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