Roasted Trout with Fennel and Herb Salsa
This roasted trout with a vibrant fennel and herb salsa will wow big and little dinner guests, and is quick and easy to make.
rainbow trout fillets
, cored and sliced very thinly
For Herb Salsa
white wine vinegar
- 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)
- 35 g,
- 3 g,
- 27 g,
- 1 g,
- 286 mg.