CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Whole Rainbow Trout with Lemon, Fennel and Shallots

Rebecca Nielsen's
recipe box


Printview my recipes
this recipe viewed 13 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Fish
    Prep Time:       Cook Time:       Total Time:  

Serves/Makes: 2
Difficulty: 3
Prep/Cook Time: 25 minutes

Preheat Oven to Broil (525 degrees)

Ingredients:

2 1 1/4 pound fresh Rainbow Trout cleaned and butterflied (your fishmonger will do this)
2 T Olive Oil
2 large garlic cloves grated on a microplane
1 small fennel bulb sliced very thin (reserve 6 "sprigs" of the frawns (fennel tops)
1 large shallot sliced thin
4 slices of the center of a large lemon, cut in half
6 full sprigs of thyme
Kosher salt
Freshly ground black pepper
Cilantro leaves for garnish

Directions:

Pat both fish dry with paper towel. Brush 1 Tablespoon of the oil onto a parchment paper lined cookie sheet. Place fish onto parchment paper about 3 inches apart. Gently open fish without breaking the backbone and brush remaining tablespoon of oil onto both sides of the inside flesh of the fish. While still open, sprinkle both sides with kosher salt and pepper.

With fingers, rub grated garlic onto bottom piece of inside of fish. Then very neatly lay 4 halves of lemon slices into each fish, followed by slices of fennel and shallots. Lay three "sprigs" of fennel tops (frawns) and three sprigs of thyme in each fish. Gently press fish closed and sprinkle a little more salt onto skin.

Place cookie sheet onto oven rack closest to broiler (about 3 to 4 inches from fire). Bake for exactly 13 minutes. Fish should be white and opaque. Serve immediately using cilantro or parsley leaves for garnish.

When ready to eat, cut off head and gently open fish. Take a fork and lift the bone at the neck end and the whole bone structure should come out easily.

Cooks Notes: If you were afraid of cooking with whole fish, after trying this recipe you will be "hooked". A white fish is like a blank canvas. The meat soaks up what ever flavors you are using and this combination is a winner. By using a whole fish, you sandwich the ingredients in between the two fillets and the moisture and flavors are sealed in.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Rosemary Rainbow Trout
   by bizspirit








Rosemary Rubbed Trout With Lemon Butter
   by HappyCook80



Rosemary Rubbed Trout with Lemon Butter 4 teaspoons butter, softened 1 tablespoon finely chopped shallot or onion 1 teaspoon finely shredded lemon peel 2 fresh rainbow trout, pan-dressed and




Grilled Trout With Lemon-caper Mayonnaise
   by ICOOK2



3 scallions, thinly sliced 2 tablespoons capers 2 tablespoons chopped parsley 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon finely grated lemon zest 3/4 cup mayonnaise Salt and freshly ground




Asparagus And Fennel Salad With Lemon Vinaigrette
   by sealibra75








Angry Trout Cafe Grilled Lake Superior Trout
   by Danneegyrl









view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.