Trout with fennel salad

Ingredients

2 medium trouts
1 fennel bulb
1 orange
1 lemon
1 chilli
1 spoon mayonaise
Hay salt
Olive oil
Parsley
Basil

The Recipe

Perfect for a light lunch, this flavorful grilled trout pairs beautifully with a bright, refreshing charred fennel salad. Simple yet vibrant, it’s my go-to fish dish for fresh, zesty flavors.

First, cut the fennel in half and place it in an oven tray. Drizzle some olive oil on top and sprinkle with hay salt. Hay salt is simply burned hay mixed with Maldon salt.
Grill the fennel in the oven for about 3-4 minutes, or until beautifully grilled.

Place the fish on a baking tray and stuff the belly with lemon, parsley, and basil. Spread a thin layer of mayonnaise all around the fish—this little trick prevents the fish from sticking to the tray and makes it extra crispy! Finish with a little hay salt, but not too much.
Grill the fish, flipping it after 2 minutes.

Meanwhile, finish the salad by cutting the grilled fennel and putting it in a mixing bowl. Add orange zest, lemon zest, orange segments, a whole chili with seeds, some parsley, and basil. Finish with good olive oil and a pinch of salt, then mix with your hands.

Plate the dish Trout with fennel salad
with a slice of lemon for extra freshness.

Bon appétit!