For the Fish
2 x 400g fresh trout (scaled, cleaned and gutted)
Salt and freshly ground black pepper, to season
2 Tbsp coconut oil, softened
1 bulb fennel, thinly sliced and tops set aside
Zest and juice of 1 lemon
1 lemon thinly
For the Salad
2 pears, ripe but firm and very thinly sliced or shaved
50-75g feta cheese
Fresh baby herbs, to garnish
Drizzle each of
lemon juice and softened coconut oil, to dress
1. Mix together the coconut oil, 1 Tbsp finely chopped fennel tops, lemon juice and zest until you have a paste. Rub the paste into the clean fish cavity, and onto the skin. Add fennel and lemon slices into the cavity. Tie the fish in two places using kitchen string so that it is secure. Roast along with the used lemon halves over hot coals for about 6-7 minutes on each side, or until cooked through and the fish flakes easily using a fork.
2. Meanwhile, prepare your salad by laying the ingredients prettily onto a serving platter.
3. Squeeze over any excess juices from the roasted lemon and serve immediately.
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