You are here: Home » Recipes » Roasted Trout with Fennel, Onion and Cilantro Roasted Trout with Fennel, Onion and Cilantro Recipe by Our Cookbook CollectionKitchen Tested Yield 4 servings Prep 5 mins Cook 25 mins A stuffing of fennel, onion and bacon fills this fresh fish. Mark Boughton PrintEmail If you can find a whole trout, by all means use that. The caramelized fennel is a great stuffing for the lean fish. Ingredients 2 slices bacon1 large fennel bulb, cored and sliced1 small onion, sliced1 teaspoon salt1/2 teaspoon Freshly ground black pepper2 tablespoons minced cilantro4 (4-ounce) trout fillets Lemon or lime wedges, optional Instructions Preheat oven to 450F. Cook bacon in large skillet over medium heat until crispy. Remove bacon, reserving drippings in pan. Crumble bacon. Add fennel and onion to pan. Sprinkle with salt, and cook until browned and tender, 8 to 10 minutes. Transfer to a bowl and season with pepper. Stir in cilantro. Place 2 trout fillets on a greased and foil-lined baking sheet. Pile vegetable mixture on top. Top with remaining fillets. Roast 12 to 15 minutes, just until opaque throughout. Serve with lemon wedges and crumbled bacon. Serves 4. Recipe adapted, with permission, from Mathew Amster-Burton’s Hungry Monkey: A Food-Loving Father’s Quest to Raise an Adventurous Eater (Houghton Mifflin Harcourt, 2009).