Author: Canadian Living

This dish combines ease of preparation with lots of flavour. The coleslaw is as colourful as it is healthy and provides a refreshing crunch to complement the tenderness of the trout. The Wasabi Tartar Sauce is a zesty twist on an old favourite and helps make this dish a special treat for friends or family.

  • Portion size 6 servings
  • Credits : rachel Newton


  • 2 steelhead trout fillets (about 2lb/1kg total)
  • 2 lemons cut into 6 slices each
  • 1 pinch salt to taste
  • 1 pinch freshly ground pepper to taste
  • 2 tablespoons finely chopped fennel fronds
  • 1/2 cup mayonnaise
  • 1/4 cup light sour cream
  • 2 tablespoons prepared wasabi paste
  • 2 teaspoons lemon juice
  • 2 teaspoons capers drained (optional)
  • 4 beets peeled and julienned
  • 1 fennel bulb trimmed and julienned
  • 1 apple peeled and julienned
  • 2 tablespoons sunflower oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon liquid honey
  • 2 tablespoons sunflower seeds
  • 2 tablespoons finely chopped fennel fronds


Fish and Wasabi Tartar Sauce: Line a large, lightly greased shallow baking dish with half the lemon slices. Lay the fillets, skin side down, on the lemons. Season fillets with salt and pepper, sprinkle with fennel fronds and top with remaining lemon slices. Bake in 400ºF (200ºC) oven for 30 minutes, or until fish is opaque and flakes easily with a fork. In a bowl, mix mayonnaise, sour cream, wasabi paste, lemon juice, and capers (if using). Season with salt and pepper to taste (reduce salt if using capers). Refrigerate until serving, for 4 hours or up to 1 day. Beet-Fennel Coleslaw: In a large bowl, combine beets, fennel, and apple. In another bowl, whisk together sunflower oil, vinegar and honey. Season dressing with salt and pepper to taste. Add dressing to salad immediately prior to serving and toss to coat. Garnish with sunflower seeds and fennel fronds. Using a wide spatula, place each fish portion on a serving plate, reserving lemons from the top. Spoon a helping of coleslaw placed cascading over the top and to the side of fish. Add a dollop of tartar sauce beside the fish and garnish with a baked lemon slice. Tips Fennel fronds are the green wispy leaves at the top of the fennel bulb. Use a mandolin or the shredding blade of a food processor to julienne the fennel, beets and apple. This recipe also works well with Rainbow Trout, though the fillets are smaller. If preferred, use an equal quantity of Rainbow Trout (2 lbs/1 kg), but reduce the cooking time to 20-25 min as the fillets are thinner and will cook faster.
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Baked Trout with Wasabi Tartar Sauce & Beet-Fennel Coleslaw