Baked trout with edamame and fennel orange slaw
Ingredients
Trout
- 1 tablespoon olive oil
- 4 rainbow trout fillets about 5-6 oz.
- 1 teaspoon coriander, ground
- 1 teaspoon fennel seeds, ground
- Freshly cracked black pepper
- 1 cup steamed edamame beans
Slaw
- ½ bulb raw fennel, trimmed and thinly sliced
- 1 orange, segmented + grated zest and juice reserved
- ½ red onion, thinly sliced
- 1 tablespoon extra virgin olive oil
- Pinch sumac, optional
- Fresh parsley, chopped to taste
- Freshly cracked black pepper
Directions
- Preheat oven to 375 degrees F.
- Drizzle each fish fillet with olive oil sprinkle with spices and place on a baking sheet lined with parchment paper, skin side down.
- Bake for 13-15 minutes until fish is just firm to touch and cooked through. At the halfway point of baking fish , add the edamame to the baking sheet with fish and return to oven.
- Meanwhile prepare the slaw by combining all ingredients in a bowl. Toss to blend well.
- Serve fish, edamame with slaw .
