Baked Trout with Fennel
By Breville
Images
Serves
Serves 4
Ingredients
2 medium fennel bulbs
cut into 1/2-inch -thick slices
1 clove garlic, crushed
½ small yellow onion peeled, sliced
4 dill sprigs coarsely chopped
3 tbsp olive oil ,divided
Flaky sea salt to season
Freshly ground black pepper to season
4 x 6 oz trout fillets
skin on, scaled and pin boned
cut into 1/2-inch -thick slices
1 clove garlic, crushed
½ small yellow onion peeled, sliced
4 dill sprigs coarsely chopped
3 tbsp olive oil ,divided
Flaky sea salt to season
Freshly ground black pepper to season
4 x 6 oz trout fillets
skin on, scaled and pin boned
To serve:
Lemon wedges
Procedure
Put the fennel, garlic, onion and dill in the roasting pan. Drizzle with 2 tablespoons of the oil and season with salt and pepper. Toss gently to combine then spread evenly over the base of the pan.
Insert the wire rack into the middle shelf position. Preheat the oven. Select BAKE/SUPER CONVECTION/350°F/10 minutes and press start.
Drizzle the remaining oil over the skin of the trout and use your fingertips to rub the oil into the skin. Season both sides with salt and pepper.
Place the trout on top of the fennel.
Once preheated, place put the trout in the oven and bake for 10 minutes.
Remove the trout from the oven. Insert a knife into the thickest part to ensure it is cooked to your liking. Serve with lemon wedges.
Insert the wire rack into the middle shelf position. Preheat the oven. Select BAKE/SUPER CONVECTION/350°F/10 minutes and press start.
Drizzle the remaining oil over the skin of the trout and use your fingertips to rub the oil into the skin. Season both sides with salt and pepper.
Place the trout on top of the fennel.
Once preheated, place put the trout in the oven and bake for 10 minutes.
Remove the trout from the oven. Insert a knife into the thickest part to ensure it is cooked to your liking. Serve with lemon wedges.
Baked Trout with Fennel
By Breville
Serves
Serves 4
Ingredients
2 medium fennel bulbs
cut into 1/2-inch -thick slices
1 clove garlic, crushed
½ small yellow onion peeled, sliced
4 dill sprigs coarsely chopped
3 tbsp olive oil ,divided
Flaky sea salt to season
Freshly ground black pepper to season
4 x 6 oz trout fillets
skin on, scaled and pin boned
cut into 1/2-inch -thick slices
1 clove garlic, crushed
½ small yellow onion peeled, sliced
4 dill sprigs coarsely chopped
3 tbsp olive oil ,divided
Flaky sea salt to season
Freshly ground black pepper to season
4 x 6 oz trout fillets
skin on, scaled and pin boned
To serve:
Lemon wedges
Procedure
Put the fennel, garlic, onion and dill in the roasting pan. Drizzle with 2 tablespoons of the oil and season with salt and pepper. Toss gently to combine then spread evenly over the base of the pan.
Insert the wire rack into the middle shelf position. Preheat the oven. Select BAKE/SUPER CONVECTION/350°F/10 minutes and press start.
Drizzle the remaining oil over the skin of the trout and use your fingertips to rub the oil into the skin. Season both sides with salt and pepper.
Place the trout on top of the fennel.
Once preheated, place put the trout in the oven and bake for 10 minutes.
Remove the trout from the oven. Insert a knife into the thickest part to ensure it is cooked to your liking. Serve with lemon wedges.
Insert the wire rack into the middle shelf position. Preheat the oven. Select BAKE/SUPER CONVECTION/350°F/10 minutes and press start.
Drizzle the remaining oil over the skin of the trout and use your fingertips to rub the oil into the skin. Season both sides with salt and pepper.
Place the trout on top of the fennel.
Once preheated, place put the trout in the oven and bake for 10 minutes.
Remove the trout from the oven. Insert a knife into the thickest part to ensure it is cooked to your liking. Serve with lemon wedges.