Lemon Herb-Rubbed Trout with Fennel Salad
10 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 348 |
| pro | 30 g |
| total fat | 22 g |
| sat. fat | 4 g |
| carb | 7 g |
| fibre | 3 g |
| chol | 80 mg |
| sodium | 517 mg |
| potassium | 848 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 10% |
| vit A | 14% |
| vit C | 38% |
| folate | 25% |
Suggested Recipes
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1 tsp (5 mL) fennel seeds
1/4 cup (50 mL) minced fresh parsley
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) grated lemon rind
1 large clove garlic, finely minced
1-1/2 lb (750 g) trout fillets (with skin)
1/2 tsp (2 mL) each salt and pepper
Lemon wedges or slices
Shaved fennel Salad:
1 fennel bulb, thinly sliced (about 3 cups/750 mL)
1/4 cup (50 mL) thinly sliced red onion
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) lemon juice
1/4 tsp (1 mL) salt and pepper
Preparation:
Using mortar and pestle or bottom of heavy pot, crush fennel seeds. In small bowl, combine fennel seeds, parsley, oil, lemon rind and garlic.
Pat fish dry; sprinkle with salt and pepper. Place fish, skin side down, on parchment paper–lined or greased baking sheet; rub top with parsley mixture. Roast in 350°F (180°F) oven until fish flakes easily when tested, about 8 minutes.
Shaved Fennel Salad: Meanwhile, in bowl, combine fennel, onion, oil, lemon juice, salt and pepper. Serve with trout and lemon wedges.
Pat fish dry; sprinkle with salt and pepper. Place fish, skin side down, on parchment paper–lined or greased baking sheet; rub top with parsley mixture. Roast in 350°F (180°F) oven until fish flakes easily when tested, about 8 minutes.
Shaved Fennel Salad: Meanwhile, in bowl, combine fennel, onion, oil, lemon juice, salt and pepper. Serve with trout and lemon wedges.
Tags:
Source
Canadian Living Magazine: June 2009
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