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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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