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Fennel-Crusted Trout with Lemon-Ginger Vinaigrette

Total Time
45 mins

Chef Harveen Khera, whose restaurant Tallula closes this month as she searches for new digs, serves a whole golden trout and stuffs it with sprouted beans. Our recipe substitutes trout fillets for a simpler, everyday approach. Prep and Cook Time: about 45 minutes. Notes: Trout may be sold whole; ask for boned, trimmed fillets.

Fennel-crusted trout with lemon-ginger vinaigrette

 1/2 cup finely chopped fresh fennel bulb
 3 tablespoons white wine vinegar
 1 tablespoon minced shallot
 1 tablespoon grated fresh ginger
 1 teaspoon grated lemon peel
  About 1/2 teaspoon salt
  About 1/2 cup olive oil
 1/2 cup golden raisins
 4 boned trout fillets (4 to 6 oz. each; see notes), rinsed and patted dry
  About 2 tablespoons fennel seeds
Step 1

In a bowl, mix fennel, vinegar, shallot, ginger, lemon peel, and 1/2 teaspoon salt. Whisk in 1/2 cup olive oil until combined, then stir in raisins.

Step 2

Brush both sides of trout with oil, then sprinkle with salt and fennel seeds. Set a 12- to 14-inch nonstick frying pan over medium-high heat. Pour in about 1/2 teaspoon olive oil, then wipe pan with a paper towel. Set fillets skin side down in pan. Cook, turning once with a spatula, until surface is lightly golden and fish is opaque in center of thickest part, 5 to 6 minutes.

Step 3

Transfer each fillet to a plate. Whisk vinaigrette to combine and then spoon over fillets.

Nutrition Facts

Amount Per Serving
Calories 479Calories from Fat 66
% Daily Value *
Total Fat 35g54%

Saturated Fat 5g25%
Cholesterol 66mg22%
Sodium 359mg15%
Total Carbohydrate 18g6%

Dietary Fiber 2.5g10%
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.