Roasted Trout Stuffed w/ Fennel & Citrus
It’s Saturday and I rarely have the weekends off from work. So, I decided to get a little “fancy” and roast 3 whole trout and stuff it with fennel, honey tangerine, and lemon wheels. Fennel is a bulb that has a great licorice flavor. Essentially, this recipe only has 5 ingredients (not including s&p), trout, olive oil, lemon, fennel and honey tangerine. It’s incredible how simple this is to make, but the presentation is just plain awesome! What a way to wow your guests at a weekend gathering in your home .
3 Whole Trout about 1 lb each (cleaned and de-boned by your fish monger)
1 bulb of fennel – slice thinly
1 honey tangerine – cut into half moons
1 lemon – cut into half moons
1/4 olive oil
salt & pepper
Line a baking sheet with foil or wax paper. Line up the fish parallel to each other and lightly drizzle inside with olive oil and a pinch of salt & pepper. Gently stuff with fennel, and 3 each of the lemon and honey tangerine half moon slices, alternating the citrus for a nice presentation. Take the green leafy ends and also stuff it in the trout for a bright green color to add to the flavor and presentation.Whatever is left over from the fennel and citrus, place under the fish and all over the baking sheet to roast. Drizzle olive oil on the outside of the fish and fennel and citrus, and squeese 2 TBL of lemon juice over the entire sheet. Sprinkle with salt & pepper.
Roast in the oven for 30 minutes on 400 degrees.
This is an original recipe by Johanna M. Cook, Momma Cuisine – Great Everyday Meals.