Wednesday, October 1, 2014

All-Out Trout

Fennel, garlic, lemon juice and orange slices were the only other ingredients in this tasty fish dish.  The recipe was inspired by Cooking Light's Roasted Orange Fennel Striped Bass.  Mine has trout.  Here's the method:

Roasted Orange Fennel Trout
(Serves 4)

1 # Trout, dressed (2 headless fillets)

1/3 cup Fennel, diced
2 Garlic Cloves, minced
1 tsp. Olive Oil
Saute fennel and garlic in oil.
Divide among the 2 fillets in baking dish.

1 Fresh Lemon, squeezed
Pour juice over center of fish.
1 Orange, sliced
Fill fillets with orange slices.

Roast fish at 400 degrees for 30 minutes.

That sweet watermelon was from today's Farmers Market at my workplace! 

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