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Monica Buck Photo by: Monica Buck

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.

Sunset FEBRUARY 2006

  • Yield: Makes 4 servings
  • Total:45 Minutes


  • 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


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. 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. Transfer each fillet to a plate. Whisk vinaigrette to combine and then spoon over fillets.

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

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Fennel-Crusted Trout with Lemon-Ginger Vinaigrette recipe