Roasted Trout with Fennel, Onion and Cilantro

Mark Boughton
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 25 mins

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


2slices bacon
1large fennel bulb, cored and sliced
1small onion, sliced
1teaspoon salt
1/2teaspoon Freshly ground black pepper
2tablespoons 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).

Nutritional Info *per serving

  • Calories 210
  • Glycemic Load 0
  • Fat 9g
  • Saturated Fat 2g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 4.5g
  • Cholesterol 70mg
  • Sodium 760mg
  • Potassium 700mg
  • Carbohydrate 6g
  • Fiber 2g
  • Sugars 1g
  • Protein 26g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 15%
  • Calcium 8%
  • Iron 15%