Fennel-Crusted Trout with Lemon-Ginger Vinaigrette

Chef Harveen Khera, whose restaurant Tallula closes this month as she searches for new digs, serves a whole golden trout and stuffs it with sprouted beans. Our recipe substitutes trout fillets for a simpler, everyday approach. Prep and Cook Time: about 45 minutes. Notes: Trout may be sold whole; ask for boned, trimmed fillets.

Yield: Makes 4 servings
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 479
  • Calories from fat: 66%
  • Protein: 25g
  • Fat: 35g
  • Saturated fat: 5g
  • Carbohydrate: 18g
  • Fiber: 2.5g
  • Sodium: 359mg
  • Cholesterol: 66mg

Ingredients

  • 1/2 cup finely chopped fresh fennel bulb
  • 3 tablespoons white wine vinegar
  • 1 tablespoon minced shallot
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon grated lemon peel
  • About 1/2 teaspoon salt
  • About 1/2 cup olive oil
  • 1/2 cup golden raisins
  • 4 boned trout fillets (4 to 6 oz. each; see notes), rinsed and patted dry
  • About 2 tablespoons fennel seeds

Preparation

  1. 1. In a bowl, mix fennel, vinegar, shallot, ginger, lemon peel, and 1/2 teaspoon salt. Whisk in 1/2 cup olive oil until combined, then stir in raisins.
  2. 2. Brush both sides of trout with oil, then sprinkle with salt and fennel seeds. Set a 12- to 14-inch nonstick frying pan over medium-high heat. Pour in about 1/2 teaspoon olive oil, then wipe pan with a paper towel. Set fillets skin side down in pan. Cook, turning once with a spatula, until surface is lightly golden and fish is opaque in center of thickest part, 5 to 6 minutes.
  3. 3. Transfer each fillet to a plate. Whisk vinaigrette to combine and then spoon over fillets.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fennel-Crusted Trout with Lemon-Ginger Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy