Whole Baked Trout with Fennel and Orange

[MylaPeek]

Hey guys! Looking to dazzle your taste buds? Say hello to this Whole Baked Trout with Fennel and Orange! Tender fish meets zesty orange and savory fennel for a flavor-packed feast. Whether you're hosting a dinner party or simply craving something special, this recipe is sure to impress! Give it a whirl and let the flavors speak for themselves!


Whole Baked Trout with Fennel and Orange

Ingredients:

• 4 tablespoons unsalted butter
• 3 tablespoons melted butter
• 1 small onion, finely chopped
• 1/2 fennel bulb, trimmed, cored, and thinly sliced crosswise
• 3 scallions, coarsely chopped
• 5 garlic cloves, crushed
• 2 teaspoons chopped thyme
• 1 tablespoon dried lovage or 1 teaspoon celery seeds
• 1 strip of orange zest (about 3 inches long)
• 3 tablespoons fresh orange juice
• 1 teaspoon light brown sugar
• 1 cup dry white wine
• 1 (4-pound) steelhead trout or arctic char, cleaned, rinsed, and patted dry
• 2 tablespoons extra-virgin olive oil
• Flaky sea salt
• Pepper
• 2 tablespoons honey-Dijon mustard
• 1 orange, thinly sliced

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the chopped onion, sliced fennel, chopped scallions, crushed garlic, chopped thyme, lovage or celery seeds, orange zest, orange juice, and brown sugar. Bring to a simmer and cook, stirring occasionally, until the onion and fennel are softened but not browned, about 8 minutes. Stir in the white wine and simmer for an additional 5 minutes. Let the mixture cool to room temperature.
3. Rub the trout all over with olive oil and season generously with salt and pepper.
4. Drizzle the melted butter on a foil-lined baking sheet and place the trout on top.
5. Spread the honey-Dijon mustard inside the cavity of the trout and arrange the orange slices inside, slightly overlapping.
6. Spoon the cooled fennel mixture on top of the orange slices.
7. Tightly wrap the trout in the foil and roast in the preheated oven for 30 minutes, until almost cooked through.
8. Unwrap the trout and roast for an additional 10 minutes, or until the skin is golden and the flesh is just cooked through and flakes easily.
9. Carefully remove the fennel filling and fillet the trout, discarding the bones and oranges.
10. Arrange the fish and fennel stuffing on a platter and serve.

Enjoy your flavorful Whole Baked Trout with Fennel and Orange!

 

[mamberx]

The combination of the savory trout with the citrusy sweetness of the orange and the subtle hint of fennel is just perfect. Plus, baking it whole really locks in all those amazing flavors. It's definitely going into my regular rotation of recipes. Thanks for sharing such a winner!

 

[ChocoJay]

Sounds fresh and flavorful! Whole baked trout with fennel and orange Excited to try this tasty combo! Thanks for sharing!