Trout with Roast Fennel, Sweet Chill and Cream Cheese

Trout with Roast Fennel, Sweet Chill and Cream Cheese

cook and preparation time
PREP: 20 mins
COOK: 35 mins
cooking difficulty
Make Easter lunch fresh and simple with a sweet chill trout traybake


  1. Place the fennel, peppers and potatoes in a bowl with olive oil, salt and black pepper. Mix to coat evenly.

  2. Transfer from the bowl to a baking tray and roast at 200c for 15-20 minutes.

  3. Combine the cream cheese, sweet chilli, orange zest and dill in a bowl, with salt and pepper to taste. Spread the mixture evenly over the top of the trout fillets.

  4. Put the trout fillets on top of the roasted vegetables, drizzle the orange juice over the tray and return to the oven for a further 21-23 minutes.

  5. Remove from the oven, sprinkle with the remaining chopped dill and serve.


  • 4 x 130g skinless trout fillets

    2 x bulbs of fennel, cut into small wedges

    2 x red peppers, cut into large chunks

    250g x baby potatoes halved

    2 x yellow peppers, cut into chunks

    2 tbsp x olive oil


    120g x cream cheese

    3 tbsp x sweet chilli sauce

    1 x orange, zested and juiced (reserve the juice)

    1 x heaped tbsp fresh chopped dill (reserve some for garnish)

    Salt and pepper to taste