Lemon Herb-Rubbed Trout with Fennel Salad

Rainbow trout

Lemon Herb-Rubbed Trout with Fennel Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tsp fennel seeds

  • ¼

    cup minced fresh parsley

  • 2

    tbsp olive oil

  • 1

    tbsp grated lemon rind

  • 1

    large clove garlic, finely minced

  • lb trout fillets (with skin)

  • ½

    tsp each salt and pepper

  • Lemon wedges or slices

  • SHAVED FENNEL SALAD:

  • 1

    fennel bulb, thinly sliced (about 3 cups/750ml)

  • ¼

    cup thinly sliced red onion

  • 2

    tbsp olive oil

  • 1

    tbsp lemon juice

  • ¼

    tsp salt and pepper

Directions

Using mortar and pestle or bottom of heavy pot, crush fennel seeds. In small bowl, combine fennel seeds, parsley, oil, lemon rind and garlic. Pat fish dry; sprinkle with salt and pepper. Place fish, skin side down on parchment paper-lined or greased baking sheet; rub top with parsley mixture. Roast in 350F oven until fish flakes easily when tested, about 8 minutes. SHAVED FENNEL SALAD: Meanwhile, in bowl, combine fennel, onion, oil, lemon juice, salt and pepper. Serve with trout and lemon wedges. Makes 4 servings.


Nutrition

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