Fennel-Crusted Trout With Lemon-Ginger Vinaigrette Recipe

Name: Fennel-Crusted Trout With Lemon-Ginger Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup finely chopped fresh fennel bulb, 3 tablespoons white wine vinegar, 1 tablespoon minced shallot, 1 tablespoon grated fresh ginger, and more.

Yes, Fennel-Crusted Trout With Lemon-Ginger Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel-Crusted Trout With Lemon-Ginger Vinaigrette

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