Roasted Trout with Fennel and Herb Salsa

Name: Roasted Trout with Fennel and Herb Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
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; 3 tbsp olive oil; 1 tbsp white wine vinegar; 1 tbsp capers; 1 tsp chopped garlic; 1/4 cup chopped parsley

Prep Time15 mins
Total Time30 mins
Makes4 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 35g, Carbohydrates 3g, Fat 27g, Fibre 1g, Sodium 286mg.

This article was originally published on Jun 19, 2012

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners