Roast Trout And Vegetables With Horseradish Vinaigrette
This recipe for Roasted Trout with Fennel and Potato features tender trout fillets accompanied by flavorful roasted vegetables. The combination of savory potatoes, aromatic fennel, and sweet shallots creates a delightful side dish that perfectly complements the flaky trout. Finished with a zesty horseradish vinaigrette, this dish is both elegant and easy to prepare, making it a wonderful option for a special dinner or a casual weeknight meal.
— Constant Cookbook
Ingredients
- 1 small potatoes (such as red-skinned or fingerling), unpeeled, halved lengthwise
- 1 medium fennel bulb, cut lengthwise into 1/2-inch wedges with some core intact
- 4 small shallots, halved
- 6 olive oil, divided
- 4 Kosher salt, freshly ground pepper
- 8 4-ounce trout fillets
- 2 prepared horseradish
- 2 red wine vinegar
- 1 whole grain mustard
- 1/4 coarsely chopped fresh flat-leaf parsley
Instructions
- Place racks in upper and lower thirds of oven; preheat to 450°. Toss potatoes, fennel, and shallots with 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper and arrange vegetables cut side down. Roast on lower rack of oven until beginning to brown, about 20 minutes.
- Meanwhile, place trout skin side down on a parchment paper-lined large rimmed baking sheet. Rub with 1 tablespoon oil and season with salt and pepper.
- When vegetables have roasted 20 minutes, place fish in oven on upper rack. Toss vegetables on a baking sheet and continue to roast along with fish until vegetables are tender and fish is just opaque in the center, 8-10 minutes longer.
- Whisk horseradish, vinegar, and mustard in a medium bowl. Gradually whisk in remaining 4 tablespoons oil and season vinaigrette with salt and pepper.
- Drizzle some of vinaigrette over vegetables, add parsley, and toss to combine. Serve trout with vegetables, passing remaining vinaigrette alongside.
Yield
4 servings
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