Dr Clare Bailey’s baked trout and fennel with celeriac mash

A fabulously easy and flavourful baked fish combined with fennel to provide that extra gut-friendly soluble fibre for those good microbes to thrive on. The nuts add a bit of crunch and may help reduce cholesterol. Celeriac makes a great mash, full of nutrients and extra fibre. Serve with plenty of freshly cooked green vegetables drizzled with olive oil. 

baked trout
Chris Alack


2 tbsp extra virgin olive oil
½ small fennel, trimmed and finely sliced
½ tsp ground turmeric
sea salt and black pepper
2 rainbow trout or fresh mackerel (each around 270g), cleaned
1 small lemon, thinly sliced
25g flaked almonds


300g celeriac, scrubbed and cut into roughly 2cm chunks
50g full-fat crème fraîche

1. Preheat the oven to 200C/180C fan/gas 6. Line a baking tray with nonstick baking paper. Put 1 tbsp of the extra virgin olive oil in a medium bowl and add the finely-sliced fennel, ground turmeric, a good pinch of sea salt and lots of ground black pepper. Toss together well.

2. Place the fish on the baking paper and put the lemon and fennel inside the body cavities. Season with more black pepper. Bake the fish for 15 minutes. Scatter with the flaked almonds and cook for 5 minutes more, or until the nuts are lightly toasted and the fish is cooked.

3. While the fish is cooking, put the chunks of celeriac in a medium saucepan and cover with cold water. Bring to the boil and cook for 10-12 minutes, or until soft. Drain in a colander, then return to the pan. Add the crème fraîche, a little salt and lots of pepper. Blitz with a stick blender until smooth.

4. Divide the celeriac mash between two warmed plates. Add the fish, spooning the almonds over the top, and drizzle with the remaining olive oil.

Food styling by Clare Lewis. Styling by Sue Radcliffe.