Another easy baked fish dish, but the spicy stuffing gives this a slightly different tone to my usual Friday night fish supper. The herbs and spices add a wonderful deep flavour. And the breadcrumbs give it a delightful crunch.


  • 2 trout
  • 60g white bread
  • 1 lemon
  • 2 garlic cloves
  • a handful of parsley
  • a handful of sage
  • some cardamom seeds (about 5 pods)
  • some fennel seeds (about 1/2 tsp)
  • 1 small fennel bulb, roughly chopped
  • 6 cherry tomatoes
  • olive oil
  • butter

Pre-heat the oven to 200C.

Put the  bread, lemon zest, garlic, and a sprinkling of ground cardamom and fennel seeds into a food processor and zap until you have a beautiful fragrant, breadcrumby mix.  Add some finely chopped parsley and sage,

Lay the fish into a baking tray, alongside the fennel, tomatoes and some lemon wedges.

Drizzle with a little olive oil.

Sprinkle the herby breadcrumbs into the fish cavities, and over the top of the fish.

Bake for 25-30 minutes.

Meanwhile, fry some whole sage leaves in a little butter until they are crisp, but not burnt. Lay them out on a little kitchen paper to soak up some of the butter.

When your fish is cooked, scatter the sage over the top.

I served with a warm quinoa and tomato salad.