Trout baked with witlof

Trout baked with witlof

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  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Witlof is a crunchy relative of radicchio, but is much more than a salad green. Baked with capers, it’s also sensational as a side dish for the prosciutto-wrapped trout.

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Bacon & ham recipes, Christmas mains


  • 4 red witlof, quartered lengthways
  • 4 green witlof, quartered lengthways
  • 1/4 cup (50g) salted capers, rinsed, drained
  • 75g butter
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 3 eschallots, thinly sliced
  • 1 teaspoon fennel seeds
  • 1 cup (250ml) dry white wine
  • 2 (about 540g each) rainbow trout, cleaned, scaled
  • 8 prosciutto slices
  • 1/2 cup dill sprigs


  • Step 1
    Preheat oven to 220°C. Grease a large baking dish. Place the witlof into baking dish, cut-side up, in a single layer. Sprinkle with capers.
  • Step 2
    Melt 25g butter and oil in a medium frying pan over medium-low heat. Add the garlic, eschallots and fennel seeds and cook, stirring, for 6 minutes or until soft. Increase heat to medium and add wine. Cook for 5 minutes or until reduced by half. Add remaining butter and cook for 1-2 minutes or until butter melts. Season with salt and pepper and pour over witlof.
  • Step 3
    Loosely wrap 4 slices of prosciutto around each fish. Place fish on top of witlof. Cook in preheated oven for 15 minutes or until trout is almost cooked through. Use a large spatula to transfer trout and witlof to a serving platter. Drizzle with some of the pan juices and sprinkle with dill sprigs.

  • High fibre
  • Low carb
  • Low sugar


  • 2749 kj


  • 42g

    Fat Total

  • 18g

    Saturated Fat

  • 10g


  • 54g


  • 174mg


  • 1772.32mg


  • 3g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve
  • Author: Lisa Featherby
  • Image credit: Ben Dearnley
  • Publication: Notebook:



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