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Whole Baked Trout with Fennel

Mediterranean Baked Trout with Fennel Salad

Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
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Servings

6 Servings

Ingredients

  • 2 small bulbs fennel thinly sliced
  • 2 tablespoon capers
  • 1 lemon juiced
  • ¼  cup parsley leaves
  • 2 tablespoon extra virgin olive oil
  • 6 whole small trout cleaned and butterflied
  • 1 small red onion peeled and sliced
  • 1 large lemon thinly sliced
  • 1 small bunch parsley
  • 12 sprig fresh oregano
  • ¼  cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Instructions

  • 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.