Baked whole trout

Baked whole trout

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  • 4
  • Carb Conscious Dairy free Fat conscious Health conscious Pescatarian
  • 20 minutes
  • 25 minutes
  • Delaire Sauvignon Blanc


  • 2 T olive oil
  • 1 large onion, roughly chopped
  • 1 clove garlic, chopped
  • 2 t rosemary, chopped
  • 100 g walnuts, toasted
  • 60 g raisins
  • 50 g anchovy fillets, chopped
  • 1 x 400 g chickpeas in a can, drained
  • 80 ml Cabernet Sauvignon
  • Maldon salt, to taste
  • 1 x 800 g whole trout
  • 1 whole large fennel with bulb and stalks
  • 1 lemon, sliced

Cooking Instructions

Preheat the oven to 200°C.

Heat the olive oil in a medium-sized saucepan and cook the onion, garlic and rosemary until tender. Add the walnuts, raisins, anchovy and chickpeas and fry for 2 minutes.

Add the wine to deglaze the saucepan, stirring well. Season to taste. Set aside to cool.

Fill the fish with the stuffing, top with the lemon slices and secure with string.

Place the fennel stalks in a roasting tray and top with the fish.

Bake for 20 to 25 minutes, or until the skin is crisp and the fish is cooked.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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