My version of the classic.


  • 1/2 leek, sliced 
  • 1/2 fennel, sliced 
  • two rainbow trout – gutted, cleaned, but heads, bones and tails intact
  • 2-4 cloves of garlic, either halved or left whole
  • 1/2 lemon, cut lengthways into chunks
  • a handful of flaked almonds

Set the oven to 200c

Scatter the leeks and fennel on the base of a baking tray. Make three slashes in each fish and lay them on top of the vegetables. Wedge the lemon and garlic between the fish.

You could add a splash of olive oil and/or some white wine. On this occasion I didn’t.

Bake for 25 minutes.