Roasted Trout with Fennel and Herb Salsa
3
PREP TIME
15 min
TOTAL TIME
30 min
Makes
4 servings
This roasted trout with a vibrant fennel and herb salsa will wow big and little dinner guests, and is quick and easy to make.
Ingredients
- 3 lbs rainbow trout fillets
- 3 tbsp olive oil
- 1 tbsp garlic , chopped
- 1/2 tsp salt
- 1/4 tsp coarsely ground black pepper
- 1/2 fennel bulb , cored and sliced very thinly
- 1 tbsp rosemary leaves
For Herb Salsa
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp capers
- 1 tsp chopped garlic
- 1/4 cup chopped parsley
Instructions
- Preheat oven to 425F. Place fillets in a single layer on a large foil-lined baking sheet. Combine 2 tbsp olive oil and garlic and brush over trout. Season fish with salt and pepper.
- Combine fennel and rosemary in a bowl with remaining 1 tbsp olive oil. Scatter fennel mixture overtop and around fish on baking sheet. Bake fish for 12 to 14 min or until white juices appear and fish flakes easily with a fork.
- Meanwhile, combine oil, vinegar, capers, garlic and parsley in a food processor and mix until combined but still chunky. Serve Herb Salsa alongside trout.
Nutrition (per serving)
- Calories
- 405,
- Protein
- 35 g,
- Carbohydrates
- 3 g,
- Fat
- 27 g,
- Fibre
- 1 g,
- Sodium
- 286 mg.
FILED UNDER: baking Easy dinners fish gluten-free roasting
