Fennel and Lemon Roasted Trout Recipe
Whole rainbow trout roasted with lemon, fennel, and fresh herbs for a simple but flavorful meal.
Servings 4 people
Calories 369kcal
Cost 18
Ingredients
- 2 whole rainbow trout gutted and cleaned
- 2 lemons thinly sliced
- 1 bunch of fresh dill
- 1 bunch of fresh rosemary
- 2 fennel bulbs cut into slices
- 2 tbsp. olive oil
- Sea salt and freshly ground black pepper
Instructions
- Preheat your oven to 500°F.
- Grease a baking pan.
- Arrange the sliced fennel on a single layer on the baking pan.2 fennel bulbs
- Season each trout cavity with sea salt and freshly ground black pepper.Sea salt and freshly ground black pepper, 2 whole rainbow trout
- Place the fish on top of the fennel on the baking pan.
- Fill each fish cavity with some lemon slices, dill, and rosemary.2 lemons, 1 bunch of fresh dill, 1 bunch of fresh rosemary, 2 tbsp. olive oil
- Top each fish with the remaining lemon slices and herbs.
- Place the baking pan in the oven and cook for 10 minutes.
- Lower the heat to 425 F. and cook for another 10 to 12 minutes.
Nutrition
Calories: 369kcal | Carbohydrates: 14g | Protein: 37g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 99mg | Sodium: 151mg | Potassium: 1175mg | Fiber: 5g | Sugar: 6g | Vitamin A: 286IU | Vitamin C: 44mg | Calcium: 145mg | Iron: 4mg