Whole Roasted Rainbow Trout with Shaved Pear Salad

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 sliced

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.