Fresh Herb-Crusted Trout with Shaved Fennel

Quick Summary

This light, Mediterranean-inspired dish features rainbow trout fillets coated in a blend of fresh parsley, dill, and toasted breadcrumbs. Baked quickly to retain moisture, it is served alongside a bright, shaved fennel salad.

Ingredients

Instructions

1. 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2. In a small bowl, mix the breadcrumbs, parsley, dill, lemon zest, and a pinch of salt.
3. 3. Brush the top of each trout fillet with a thin layer of Dijon mustard. Press the herb mixture firmly onto the mustard-coated side of the fish.
4. 4. Place the fillets on the tray and roast for 10–12 minutes, or until the fish flakes easily with a fork.
5. 5. While the fish cooks, toss the sliced fennel with olive oil, a squeeze of lemon, and salt. Serve alongside the warm trout.

Nutrition Snapshot

Frequently Asked Questions

Can I use other fish for this recipe?

Yes, salmon or arctic char work beautifully, as they hold up well to the herb crust.

Is this meal gluten-free?

To make this gluten-free, simply swap the breadcrumbs for crushed almond flour or gluten-free panko.

How do I know when the trout is done?

The fish is perfectly cooked when it turns opaque and flakes easily when pressed gently with a fork.