Serves: 2 | Cook Time: 25 mins | Calories: 568 | Type: Gluten-Free


  • 2 x 170g trout fillet (fish)
  • 1 orange
  • 1 fennel head
  • 250g sweet potato
  • 60g rocket
  • 1 red chilli
  • 2 sprigs of rosemary
  • 2 tbsp red wine vinegar (sulphites)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Preheat the oven to 180C.
  2. Finely slice the fennel, removing the root end, and finely slice the orange. Deseed and finely slice the red chilli.
  3. Deseed and finely slice the red chilli. Finely cut the sweet potato into very thin slices and finely chop the rosemary, removing the stalk.
  4. Combine the sweet potato and rosemary with ½ tbsp oil in a bowl and mix. Spread out onto a baking tray. Place in the oven for 20 mins until crisp.
  5. Place a piece of baking paper/tin foil on a baking tray followed by half of the fennel. Top with a trout fillet and layer over half of the slices of orange, drizzle over 1 tsp oil, half of the red wine vinegar, half of the chilli, and season with sea salt. Then place another piece of baking paper/tin foil over the top and wrap the ends together to create a parcel. Repeat with the second trout fillet.
  6. Place in the oven for 15 mins until the trout is cooked through.
  7. Serve the trout fillet alongside the sweet potato curly crisps and rocket leaves.