Mediterranean Baked Trout with Fennel Salad
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Mediterranean Baked Trout with Fennel Salad
Times
- Prep Time : 12 mins min
- Cook Time : 18 mins min
- Ready Time : 30 min
Servings
6 whole fish and about 1 ½ cups salad
Ingredients
For Salad
- 2 small bulbs fennel, thinly sliced
- 2 tablespoons capers
- 1 lemon, juiced
- 1/4 cup parsley leaves
- 2 tablespoons olive oil
For Fish
- 6 whole small trout, cleaned and butterflied
- 1 small red onion, peeled and sliced
- 1 large lemon, thinly sliced
- 1 small bunch parsley
- 12 sprigs fresh oregano
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper
Directions
In a small bowl, combine fennel, capers, lemon juice, parsley and olive oil and set aside.
Preheat oven to 400 F. Lay trout on a greased baking sheet. Stuff each fish with slices of red onion, lemon, whole sprigs of parsley and oregano. Drizzle with olive oil and season with salt and pepper.
Bake 15 to 18 minutes or until fish is firm and flakey. Serve with fennel salad.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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The presentation of this plate is lovely! I could easily eat fish 3 times a day, and think trout is a wonderful, clean tasting fish. Thank you for sharing!