Roasted Trout with Fennel and Herb Salsa

1

PREP TIME

15 min

TOTAL TIME

30 min

Makes

4 servings

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.

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.
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