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Mediterranean Baked Trout with Fennel Salad


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Mediterranean Baked Trout with Fennel Salad


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Mediterranean Baked Trout with Fennel Salad


  • Prep Time : 12 mins min
  • Cook Time : 18 mins min
  • Ready Time : 30 min


6 whole fish and about 1 ½ cups salad


    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


    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.



    About Jamie Geller


    Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




    One Response to Mediterranean Baked Trout with Fennel Salad

    1. 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!

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