Fennel trout with ouzo and sesame bread

Photo by Carrie McKiernan

“We made this with the trout-  it was amazing!!  Highly recommend!!” - Sea Forager member Carrie McKiernan, riffing on Ottolenghi’s recipe, shared below.

Ingredients

2 large fennel bulbs, green tops removed (fronds reserved), each cut into 8 wedges

2shallots, peeled, trimmed, and quartered

1 tspfennel seeds2 tsp aleppo chilli

60mlolive oil1garlic head, halved

4trout fillets (400g)

90ml ouzo, or similar (arak, pastis, etc)

150gbutter, cut into small cubes

50g capers

½ loaf seeded sourdough bread, torn into small pieces

2 tbsplemon juice

10g parsley leaves, finely chopped

fine sea salt

Method

1. Preheat the oven to 180C fan. Place the fennel, shallots, fennel seeds, 1 teaspoon aleppo chilli, 3 tablespoons oil, and ¼ teaspoon salt into a large oven tray and mix well. Spread in a single layer, then nestle in the garlic heads, flat side down. Roast for 20 minutes.

2. While the vegetables are roasting, marinate the fish in 3 tablespoons ouzo, 1 tablespoon oil, 1 teaspoon salt, and remaining aleppo. Lay skin side up and set aside.

3. Remove the fennel tray from the oven and immediately add the remaining 45ml ouzo, butter, capers, and sesame bread. Mix well to coat everything in the butter, then return to the oven for 20 minutes.

4. Remove the tray from the oven, then switch the oven to the highest grill setting.

5. Using tongs, squeeze the cooked garlic onto the tray, discarding the skin. Mix well, then place the trout skin side up on top of the fennel, pouring any marinating juices into the tray. Place onto the middle shelf of the oven for about 7 minutes, or until the skin is slightly charred and the fish is cooked.

6. Remove the tray from the oven. Allow to cool for a few minutes, then drizzle over the lemon juice and sprinkle around the parsley and reserved fennel fronds. Serve immediately.