Baked trout with edamame and fennel orange slaw

By Christine Cushing
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SERVES
4
TOTAL TIME

Ingredients

Trout

  • 1 tablespoon olive oil
  • 4 rainbow trout fillets about 5-6 oz.
  • 1 teaspoon coriander, ground
  • 1 teaspoon fennel seeds, ground
  • Freshly cracked black pepper
  • 1 cup steamed edamame beans

Slaw

  • ½ bulb raw fennel, trimmed and thinly sliced
  • 1 orange, segmented + grated zest and juice reserved
  • ½ red onion, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • Pinch sumac, optional
  • Fresh parsley, chopped to taste
  • Freshly cracked black pepper

Directions

  1. Preheat oven to 375 degrees F. 
  2. Drizzle each fish fillet with olive oil sprinkle with spices and place on a baking sheet lined with parchment paper, skin side down.
  3. Bake for  13-15 minutes until fish is just firm to touch and cooked through. At the halfway point of baking fish , add the edamame to the baking sheet with fish and return to oven.
  4. Meanwhile prepare the slaw by combining all ingredients in a bowl. Toss to blend well.
  5. Serve fish, edamame with slaw .

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