Recipe courtesy of Chuck Hughes
12 min
10 min
2 min
4 servings


  • Trout
  • 1 teaspoon crushed fennel seeds
  • 1 teaspoon crushed mustard seeds
  • 1 teaspoon crushed dill seeds
  • 1 teaspoon sea salt
  • 1 teaspoon crushed tellicherry pepper
  • 1 tablespoon olive oil
  • 1 pound/450 g trout, cut into 4 pieces
  • Canola oil, for cooking
  • Shaved Fennel Salad
  • 1 fennel bulb, thinly sliced
  • 1 Granny Smith apple, cored and thinly sliced
  • 2 celery stalks, thinly sliced
  • 3 tablespoons olive oil
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper


In a large bowl, mix the fennel seeds, mustard seeds, dill seeds, sea salt, and pepper with the olive oil. Coat each piece of trout with the spice mixture.

In a nonstick pan heat the canola oil and sear the trout on the skin side 1 minute, until crispy. Flip and cook on the other side for 30 seconds, or longer if you prefer it well done. Keep warm.

For the fennel salad: Mix the fennel, apple, celery olive oil, lemon juice, and black pepper together. Garnish the trout with the shaved fennel salad.


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