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Fennel trout with ouzo and sesame bread

Tender trout with a bright ouzo-citrus glow and crispy edges
Roasted fennel and shallots turn sweet and silky under buttery bread
Warm, fragrant, and a little smoky, like a spring dinner you’ll repeat

dinner ⏱ 60 min 620 kcal / portion 28.0 g carbs / portion (estimated) fishglutenmilksesame 🔗 Original source

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Fennel trout with ouzo and sesame bread
v4 · rb0e705f985 20260727Z1751 60 ml olive oil 400 g trout fillet 90 ml ouzo fine sea salt to taste 🔥 preheat the oven to 180°C fan 🔥 ⏱ 20 min prepare and roast the fennel and shallots 🔥 marinate the trout with ouzo, oil, and 1 teaspoon salt for while roasting 🔥 ⏱ 20 min add remaining ouzo, butter, capers, and torn bread, then roast to coat squeeze the roasted garlic onto the tray and discard the skin 🍳 ⏱ 7 min place trout on top and grill until skin is slightly charred and fish is cooked ⏳ cool for a few minutes 🍽 drizzle with lemon juice and sprinkle with parsley and reserved fennel fronds Ouzo Fennel Trout 🎉 800 g fennel 250 g shallot 1 tsp fennel seed 2 tsp aleppo chilli 1 piece garlic head 150 g butter 50 g caper 200 g seeded sourdough bread 2 tbsp lemon juice 10 g parsley leaf fennel frond to taste butter, caper, seeded sourdough bread lemon juice, parsley leaf, fennel frond
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Preparation steps

  1. preheat the oven to 180°C fan
  2. prepare and roast the fennel and shallots for 20 min
  3. marinate the trout with ouzo, oil, and 1 teaspoon salt for while roasting
  4. add remaining ouzo, butter, capers, and torn bread, then roast for 20 min to coat
  5. squeeze the roasted garlic onto the tray and discard the skin
  6. place trout on top and grill until skin is slightly charred and fish is cooked for about 7 min
  7. cool for a few minutes
  8. drizzle with lemon juice and sprinkle with parsley and reserved fennel fronds

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