Juniper Roasted Trout with Fennel & Orange Salad

We love the pine-like aroma of juniper with seafood, which also goes well with the fruit in this quick and easy salad.

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: Main Serves 2 1x
Category: Salad


  • 2 trout fillets
  • 1 tsp Herbie’s Juniper Berries, lightly crushed
  • 2 handfuls of mixed leaves
  • 1 large (or two small) orange, peeled and sliced into rounds
  • 1 large (or two small) bulb fennel, very finely sliced
  • 4 new potatoes, skin on, boiled until tender and halved
  • 10 mint leaves
  • 2 tbsp pomegranate arils


  1. Preheat oven to 180C.
  2. Rub juniper berries onto fillets and season with salt and pepper and a drizzle of olive oil. Wrap lightly in foil and place on a baking tray. Cook for 12-15 minutes until flaking easily.
  3. Combine salad ingredients and dress with a little olive oil. Arrange on a plate or plates and top with trout.
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