Oven Baked Ocean Trout

To prepare the ingredients, quarter the potatoes (unpeeled). Cut the fennel into 5 mm thick slices and the lemon into rounds. Pick the dill leaves.

Place the potato into a large saucepan of salted water and bring to the boil. Cook for 15 minutes, or until just tender. Drain.

Place the potato, fennel and lemon into the prepared baking dish. Drizzle with the olive oil and toss to coat. Season with salt and pepper. Cook in the oven for 10 minutes.

Meanwhile, cut three 5 mm deep score lines on the skin side of the ocean trout (this will help them cook quicker). Add the ocean trout to the baking dish skin side up on top of the vegetables and cook everything for a further 10 minutes or until the trout is just cooked through. Remove from the oven and sprinkle with the dill.