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Baked trout with beetroot, fennel, and orange

Enjoy the last of summer with this colourful recipe for white wine baked trout with beetroot, fennel and orange

baked river trout recipe

Make the most of the closing days of the trout season with this deliciously colourful baked trout recipe. It’s a light, summery dish that combines the fresh fish with the crisp fennel, orange and beetroot flavours. And it’s good for you: trout is an oily fish packed full of the good fats that reduce your risks of diseases such as heart disease and alzheimers.

This baked trout recipe is created by Simon Davis, head chef at the Yew Tree Inn at Highclere. It serves four people.

Ingredients for this baked trout recipe:

  • Enough trout for around 200 grams per person, ideally 4 fillets from 800g-1kg fish
  • 1kg Jersey Royal potatoes
  • 1 head of fennel
  • 1kg fresh beetroot
  • Zest of one orange
  • 2tbsp chopped parsley
  • 200ml white white wine
  • 50g unsalted butter
  • salt and pepper


  1. Take half the beetroot and roast with water, salt and pepper for 2 hours at 160c until tender, peel and blitz in a food processor until smooth.
  2. Peel and thinly slice the beetroot.
  3. Thinly slice the potatoes and fennel.
  4. Place beetroot, fennel and potatoes in a baking tray with wine, butter and seasoning, cover with foil and bake at 17Oc for 15mins.
  5. Remove tray from oven and add the seasoned trout fillets to the tray to stream, covered for approximately 5mins.
  6. Set the fillets aside on a hot plate, then mix the warm salad with orange zest and chopped parsley, arrange on the plate with the beetroot puree and the trout fillet on top with a few spoonful’s of the remaining white wine and butter poaching liquor.