Whole Trout Baked with Fennel and Asparagus

Whole Trout Baked with Fennel and Asparagus
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • lemon juice

  • 1/4 cup
    (60 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    minced ginger root

  • Salt and pepper

  • 4 x 5-7 oz
    (4 x 150-200 g)

    whole trouts, gutted and cleaned

  • 1

    fennel bulb, thinly sliced

  • 12

    asparagus, cut in 2

  • 1 Tbsp.
    (15 mL)

    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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007