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Lemon Herb-Rubbed Trout with Fennel Salad

By

Rainbow trout

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Ingredients

  • SHAVED FENNEL SALAD:
  • 1 tsp fennel seeds
  • 1/4 cup minced fresh parsley
  • 2 tbsp olive oil
  • 1 tbsp grated lemon rind
  • 1 large clove garlic, finely minced
  • 1 1/2 lb trout fillets (with skin)
  • 1/2 tsp each salt and pepper
  • Lemon wedges or slices
  • 1 fennel bulb, thinly sliced (about 3 cups/750ml)
  • 1/4 cup thinly sliced red onion
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt and pepper

Details

Preparation

Step 1

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.

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