Oven trout with potatoes and fennel

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1. 1Step 1: Heat the oven to 200°C conventional. Peel the potatoes and cut into roughly 1.5 cm pieces. Halve the fennel lengthways, remove the tough core and cut across into strips about 1 cm wide.
2. 2Step 2: Mix the vegetables with 20 ml oil and 60 ml water on the tray, spreading them out. Bake for about 30 minutes, turning halfway. The potatoes should be almost tender; give them more time if needed.
3. 3Step 3: Carefully check the trout fillets for bones using clean fingers and tweezers. Clean hands, board and utensils after contact with raw fish. Divide the fillets into four pieces.
4. 4Step 4: Place the fish on the vegetables and brush with the remaining 5 ml oil. Cook for another 15–20 minutes, reaching at least 70°C for 2 minutes at the thickest point. Time depends on thickness. The vegetables should also be soft.
5. 5Step 5: Add lemon juice and finely chopped dill. Gently flake the cooked fish and check for bones again. Let it cool to a comfortable eating temperature.