Contains fish. Check the ingredients if you cook for someone with allergies.
Whole trout grilled over caramelising fennel and lemon slices, with crushed potatoes. Quiet French technique, loud flavour, and one of the leanest complete proteins that swims.
15 minPrep
25 minCook
40 minTotal
2Serves
Grilled Trout with Fennel and Lemon
by · Medium
Pescetarian
High protein
Low sugars
Low salt
High in potassium
Contains fish. Check the ingredients if you cook for someone with allergies.
Whole trout grilled over caramelising fennel and lemon slices, with crushed potatoes. Quiet French technique, loud flavour, and one of the leanest complete proteins that swims.
15 minPrep
25 minCook
40 minTotal
2Serves
Nutrition
Per serving · 0.5 kg
771kcal3236 kJ
Protein61.6 g123%
Carbohydrate62.5 g24%
Net carbs †53.1 g
Sugars9.69 g11%
Fibre9.41 g
Fat31.3 g45%
Saturates5.21 g26%
Salt †0.62 g10%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
baking pan
cutting board
fillet knife
oven
saucepan
Preheat the oven grill to 220 C (430 F).
Ingredients
Quantities scale automatically · metric units (change in profile)
1 pinch
Parsley leaf raw
3 g
Thyme raw
500 g
Potatoe unpeeled, raw
100 g
Lemon rawsliced
25 ml
Olive oil
1 pinch
Pepper black, dried
300 g
Fennel/Florence fennel, raw
500 g
Trout raw2 small trout
1 pinch
Common salt/table salt
Instructions
1
Boil the potatoes in salted water in a saucepan until tender, about 20 minutes.
2
Slice the fennel and lemon thinly on a cutting board with a fillet knife and spread them on a baking pan. Score the trout, season inside and out with salt and black pepper, lay them on top and drizzle everything with the olive oil. Tuck the thyme sprigs into the fish.
3
Grill in the oven at 220 C for 12-15 minutes until the trout skin blisters and the flesh lifts from the bone.
4
Crush the potatoes lightly, scatter everything with parsley and serve from the pan.
Before you start
You'll need
baking pan
cutting board
fillet knife
oven
saucepan
Preheat the oven grill to 220 C (430 F).
Ingredients
Quantities scale automatically · metric units (change in profile)
1 pinch
Parsley leaf raw
3 g
Thyme raw
500 g
Potatoe unpeeled, raw
100 g
Lemon rawsliced
25 ml
Olive oil
1 pinch
Pepper black, dried
300 g
Fennel/Florence fennel, raw
500 g
Trout raw2 small trout
1 pinch
Common salt/table salt
Instructions
1
Boil the potatoes in salted water in a saucepan until tender, about 20 minutes.
2
Slice the fennel and lemon thinly on a cutting board with a fillet knife and spread them on a baking pan. Score the trout, season inside and out with salt and black pepper, lay them on top and drizzle everything with the olive oil. Tuck the thyme sprigs into the fish.
3
Grill in the oven at 220 C for 12-15 minutes until the trout skin blisters and the flesh lifts from the bone.
4
Crush the potatoes lightly, scatter everything with parsley and serve from the pan.
Nutrition
Per serving · 0.5 kg
771kcal3236 kJ
Protein61.6 g123%
Carbohydrate62.5 g24%
Net carbs †53.1 g
Sugars9.69 g11%
Fibre9.41 g
Fat31.3 g45%
Saturates5.21 g26%
Salt †0.62 g10%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.