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Roasted rainbow trout with fennel, pine nuts and sumac

Name: Roasted rainbow trout with fennel and pine nuts recipe
Yield: 4
Ingredients: 2 tbs currants; 1 tbs red wine vinegar; 1 small lemon, thinly sliced; 1 small bunch thyme; 1/4 cup (35g) pine nuts, toasted; 2 x 450g whole rainbow trout, cleaned and scaled; 2 small fennel bulbs, fronds removed, cut into 1cm thick slices; 1 leek, thinly sliced into 1cm rounds; 1/4 cup (60ml) extra virgin olive oil; 1/4 cup (60ml) verjuice; 2 x 400g cans butter beans, rinsed and drained; 1 tsp sumac; Lemon wedges, to serve; Baby spinach leaves, to serve

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by Georgina Esdaile

Food Editor

Mar 23, 2022

Shake up your repertoire of roasts with this easy, low-fuss whole rainbow trout, stuffed with a delicious mix of dried fruit, nuts and spices. When you're searching for a red-meat alternative, this delicious seafood option makes the perfect table centrepiece for entertaining.

2 tbs currants
1 tbs red wine vinegar
1 small lemon, thinly sliced
1 small bunch thyme
1/4 cup (35g) pine nuts, toasted
2 x 450g whole rainbow trout, cleaned and scaled
2 small fennel bulbs, fronds removed, cut into 1cm thick slices
1 leek, thinly sliced into 1cm rounds
1/4 cup (60ml) extra virgin olive oil
1/4 cup (60ml) verjuice
2 x 400g cans butter beans, rinsed and drained
1 tsp sumac
Lemon wedges, to serve
Baby spinach leaves, to serve

Method

1.

Preheat oven to 200°C.
2.

Place currants and vinegar in a bowl with 1 tbs boiling water and set aside for 10 minutes to soak and plump up. Drain any excess liquid.
3.

Combine drained currants, lemon, thyme and pine nuts in a bowl. Divide mixture in half, and use to stuff the cavity of each fish. Tie fish with kitchen string to secure. Set aside.
4.

Place fennel and leek on a large baking tray. Drizzle with half the oil and season. Drizzle over the verjuice. Bake for 20-25 minutes, until starting to soften. Top with butter beans, then the fish. Drizzle with remaining oil and sprinkle with sumac and a pinch of salt flakes. Bake for 20-25 minutes until the fish is just cooked through. Rest for 5 minutes. Serve with lemon wedges and baby spinach.