Roasted Trout with Fennel, Onion and Cilantro

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 25 mins

A stuffing of fennel, onion and bacon fills this fresh fish.

Mark Boughton

If you can find a whole trout, by all means use that. The caramelized fennel is a great stuffing for the lean fish.


2 slices bacon
1 large fennel bulb, cored and sliced
1 small onion, sliced
1 teaspoon salt
1/2 teaspoon Freshly ground black pepper
2 tablespoons minced cilantro
4 (4-ounce) trout fillets
Lemon or lime wedges, optional


  1. Preheat oven to 450F.
  2. Cook bacon in large skillet over medium heat until crispy. Remove bacon, reserving drippings in pan. Crumble bacon.
  3. 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.
  4. 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).



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