Roasted Trout with Fennel and Herb Salsa
- 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)
Protein 35g, Carbohydrates 3g, Fat 27g, Fibre 1g, Sodium 286mg.