Recipe #5061
Whole Trout Baked with Fennel and Asparagus
| Preparation: | 15 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 10 min |
| Total: | 35 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 4 tsp. (20 mL) lemon juice*
- 1/4 cup (60 mL) olive oil*
- 1 Tbsp. (15 mL) minced gingerroot
- Salt and pepper
- 4 whole trouts about 5-7 oz. (150 - 200 g) each, gutted and cleaned
- 1 fennel bulb, thinly sliced
- 12 asparagus, cut in 2
- 1 Tbsp. (15 mL) Irresistible fennel seeds*
Preparation
Mix lemon juice, olive oil, ginger, salt and pepper together.
Marinate trouts in mixture for 5 - 10 minutes.
Preheat barbecue to medium heat or preheat the oven at 375°F (190°C).
Stuff trouts with fennel, asparagus and fennel seeds.
Grill with lid closed for 8 - 10 minutes or until fish is easily flaked with a fork.
In a pan, place the trouts and bake 12 to 14 minutes per inch 2.5cm of thickness.
Cut string, unwrap trout and serve.
Cook trout on covered barbecue, 12 to 14 minutes per inch 2.5cm of thickness.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Grilled Whole Trout with Cheese Sauce
- Baked Cocorico Asparagus
- Gremolata-Crusted Barramundi with Baked Pinto Beans and Fennel
- Baked Eggplant and Trout Fillets with Basil Sauce
- Lettuce-wrapped whole trout
- Fennel Fondue
- Baked beans
- Whole Barbecued Salmon with Nutmeg
- Baked Ratatouille
- Baked Whole Tilapia with Ginger Orange Stuffing
Lettuce-wrapped whole trout
You like this recipe?
Please comment it with your account