Best 6 Trout With Fennel Recipes

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Trout with fennel is a classic combination that is both simple and delicious. The delicate flavor of the trout pairs perfectly with the aromatic fennel, and the two ingredients come together to create a dish that is both elegant and satisfying. Whether you are a seasoned chef or a novice cook, this recipe is sure to impress. So gather your ingredients and get ready to create a meal that will tantalize your taste buds.

Let's cook with our recipes!

TROUT WITH FIDDLEHEAD FERNS



Trout with Fiddlehead Ferns image

This is an older recipe for fiddleheads passed down to me by my grandmother. Fresh trout is stuffed with a fresh fiddlehead stuffing, and then quickly roasted in the oven. The trout used for this recipe is about 12 ounces. Recipe can easily be adjusted for larger or more fish.

Provided by Jamie

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 10

1 whole trout, cleaned
2 tablespoons margarine, divided
1 tablespoon all-purpose flour
salt and pepper to taste
4 ounces fiddleheads, chopped
1 teaspoon dried tarragon
1 tablespoon lemon juice
¼ cup dry white wine
½ cup dry bread crumbs
1 beaten egg

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Spread about half of the margarine over the whole trout and inside the cavity. Combine the flour, salt and pepper; coat the inside and outside of the trout with the mixture.
  • Melt remaining margarine in a large skillet over medium heat. Lightly saute the fiddleheads until just tender. Season with salt, pepper and tarragon. Add the lemon juice and white wine, and cook for one minute. Transfer the contents of the fiddlehead pan to a bowl, and mix with egg and bread crumbs. Stuff the mixture into the cavity of the trout, and place it on the greased baking sheet.
  • Bake uncovered, for 15 to 20 minutes in the preheated oven, or until the fish flakes easily with a fork. Serve immediately.

Nutrition Facts : Calories 503.7 calories, Carbohydrate 27.7 g, Cholesterol 193.5 mg, Fat 20.7 g, Fiber 1.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 412.4 mg, Sugar 2.5 g

TROUT WITH FENNEL



Trout With Fennel image

Make and share this Trout With Fennel recipe from Food.com.

Provided by ellie_

Categories     Trout

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 slices bacon
1 fennel bulb, cored and sliced
1 onion, sliced
1 teaspoon salt
pepper
2 tablespoons cilantro, minced
4 (4 ounce) trout fillets
lemon wedge, garnish

Steps:

  • Preheat oven to 400 degrees F.
  • In a skillet over medium heat cook bacon until crisp. Remove bacon from skillet, reserving drippings. Drain bacon on paper towels and crumble bacon.
  • Add fennel and onion to pan; sprinkle with salt and cook until browned (8-10 minutes). Transfer to bowl and season with pepper and stir in the cilantro.
  • On a greased (or coated with Pam) and foil-lined baking sheet, place two trout fillets, cover with the vegetable mixture and then cover with the remaining fillets. Roast for 15 minutes or until opaque. Serve with lemon wedges and crumbled bacon.

BAKED TROUT WITH FENNEL



Baked Trout With Fennel image

Make and share this Baked Trout With Fennel recipe from Food.com.

Provided by lazyme

Categories     Canadian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 large fresh rainbow trout, head left on if desired (2-3 lb)
1/2 cup dry white wine
1 lemon, cut in slices
4 fennel, sprigs up to 6 (the feathery fronds)
2 tablespoons butter, cut in small pieces
1/3 cup unsalted butter
1/2 small lemon, juice of
salt and pepper, to taste
1 tablespoon chopped fresh fennel leaves

Steps:

  • Wash and clean trout thoroughly, scraping skin with a dull knife.
  • Pat dry.
  • Cut off fins with scissors or sharp knife and trim tails.
  • Place trout in a greased oblong baking dish.
  • Place half the lemon slices, half the fennel sprigs and some butter inside prepared trout.
  • Add wine and top with remaining lemon slices, fennel sprigs and butter.
  • Bake at 350F until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.)
  • Baste periodically.
  • Meanwhile, make meuniere butter:
  • In a small, heavy saucepan, melt butter.
  • Cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color.
  • Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout.

Nutrition Facts : Calories 576.6, Fat 43.2, SaturatedFat 26.7, Cholesterol 111.8, Sodium 352.6, Carbohydrate 39.1, Fiber 15.5, Sugar 1.5, Protein 6.7

TROUT IN A PARCEL WITH LEMON, FENNEL & CRèME FRAîCHE RECIPE - (4.2/5)



Trout in a Parcel with Lemon, Fennel & Crème Fraîche Recipe - (4.2/5) image

Provided by cookism

Number Of Ingredients 9

300 g of Baby Potatoes (washed and scrubbed)
4 tbsp of Extra Virgin Olive Oil
Zest of 1 Lemon (finely grated)
1 tsp of Salt (to taste)
Black Pepper (to taste)
2 Whole Trout (cleaned and gutted with bones left in them)
1 Fennel Bulb (trimmed and chopped into slices)
4 Heaped tbsp of Crème Fraîche
Lemon Wedges

Steps:

  • 1. Leaving their skins on, steam potatoes until almost tender. This will take about 10 minutes. Try to choose evenly sized baby potatoes so they all cook using the same amount of time. Slice them when they are cool enough to handle. 2. Preheat the oven to 170C. Mix lemon zest, salt, pepper and olive oil in a bowl. 3. Place each trout on a large sheet of baking paper. Rub the mixture onto the surface and inside of the fish thoroughly. 4. Stuff trout with potato and fennel slices. Place the rest of the potatoes on the paper, beside the fish. 5. Bring the edges of the baking paper together and fold over twice to enclose. Twist and tighten both sides with string to form a sealed parcel. The parcel should look like a giant sweet. 6. Bake for 15 to 20 minutes. To check for doneness, open a parcel and gently lift up the skin of the fish using a fork - the flesh should look opaque and flake easily. 7. Serve straight from the parcel with a generous heap of crème fraîche and lemon wedges. For us, we finish off by drizzling a little olive oil for extra flavor and presentation.

SCANDI TROUT WITH FENNEL POTATO SALAD



Scandi trout with fennel potato salad image

This low-calorie Scandinavian-style fish dish with a mustard and honey glaze is served with a light and creamy potato side

Provided by Katy Gilhooly

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 11

800g new potatoes
1 small red onion , halved and thinly sliced
1 small fennel bulb , cored and thinly sliced, fronds reserved
juice and zest 1 lemon
1 tbsp wholegrain mustard
1 tsp clear honey
1 tbsp olive oil
4 trout fillets, skin on
100g soured cream
½ small pack dill , leaves finely chopped
½ small pack flat-leaf parsley , leaves finely chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of boiling salted water and simmer for 15 mins until cooked, then drain. Put the onion and fennel in a bowl, cover with the lemon juice and set aside. Mix half the lemon zest with the mustard, honey and oil. Place the trout, skin-side down, on a baking tray lined with parchment. Brush the mustard glaze over the trout and bake in the oven for 10 mins until just cooked and starting to flake.
  • Once the potatoes are cool enough to handle, slice them into 1 cm-thick pieces and tip into a large bowl. Mix the remaining lemon zest with the soured cream, dill, parsley and some seasoning. Spoon over the potatoes and stir through. Add the onion and fennel, and mix gently. Sprinkle the reserved fennel fronds over and serve with the trout.

Nutrition Facts : Calories 437 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium

TROUT & FENNEL PARCELS



Trout & fennel parcels image

Try these trout parcels which are hugely rich in Omega-3

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 6

85g bulghar wheat
zest 1 lemon and squeeze of juice
½ bunch dill , roughly chopped plus extra leaves to serve
4 trout fillets, boneless and skinned
1 small bulb fennel , thinly sliced
4 spring onions , thinly sliced

Steps:

  • Heat oven to 210C/fan 190C/gas 7. Heat a baking sheet in the oven. Cook bulgar wheat according to the pack, drain, cool and fork in lemon zest and dill.
  • Divide bulgar wheat between 2 sheets baking parchment. Sandwich together 2 fish fillets and sit on top. Sprinkle over fennel, spring onions, lemon juice, and season to taste.
  • Wrap the parcels and put on the hot baking sheet. Bake in the oven for 12 mins or until fish is opaque and feels firm, top with extra dill and serve.

Nutrition Facts : Calories 339 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.03 milligram of sodium

Tips:

  • Choose the freshest trout possible. Fresh trout will have bright, clear eyes and firm, pink flesh.
  • Clean the trout thoroughly before cooking. Remove the guts, gills, and fins. Rinse the trout inside and out with cold water.
  • Season the trout with salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the fish.
  • Cook the trout over medium heat. This will help to prevent the fish from overcooking and becoming dry.
  • Serve the trout immediately with your favorite sides. Some popular sides for trout include roasted vegetables, rice, or potatoes.

Conclusion:

Trout is a delicious and versatile fish that can be cooked in a variety of ways. Whether you're grilling, baking, or pan-frying trout, there are a few things you can do to ensure that it turns out perfectly. By following the tips above, you can cook trout that is moist, flavorful, and flaky. So next time you're looking for a healthy and delicious meal, give trout a try!

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