Grilled Trout with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled trout with fennel is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day in the kitchen. Fresh trout is lean and packed with omega 3 fatty acids, making it as good for your heart as it is delicious on the plate. The fennel brings a subtle anise flavor that complements the fish beautifully, and honestly, there's something so satisfying about cooking a whole fish over the grill. Best of all, most of these ingredients are things you probably have on hand, so it won't break the bank or stress you out with a complicated shopping list.
Ella x
Ingredients
- 4whole trout(cleaned and gutted, 10-12 oz each)
- 2fresh fennel bulbs(trimmed and sliced into 1/4-inch wedges)
- 4 slicespancetta(diced)
- 3 tablespoonsextra virgin olive oil
- 3 tablespoonsunsalted butter
- 2fresh lemon(zested and halved)
- 4 sprigsfresh thyme
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mldry white wine
- 2 tablespoonsfresh fennel fronds(for garnish)
Detail level
Instructions
- 1
Heat a large skillet over medium-high heat and cook the diced pancetta until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving 1 tablespoon of fat in the pan.
Tip: Rendering pancetta first adds incredible depth to the dish.
- 2
Add the fennel wedges to the same skillet and season with salt and pepper. Sauté for 8-10 minutes, stirring occasionally, until golden and caramelized. Transfer to a plate.
Tip: Don't overcrowd the pan; work in batches if needed for better caramelization.
- 3
Pat the trout dry with paper towels inside and out. Season the cavity and exterior generously with salt and pepper. Stuff each trout with a sprig of thyme and a lemon slice.
Tip: Dry fish crisps better when pan-seared.
- 4
Add 1.5 tablespoons olive oil to the skillet over medium-high heat. Once shimmering, carefully place the trout in the pan. Cook for 4-5 minutes on the first side without moving them.
Tip: Let the fish develop a golden crust before turning.
- 5
Gently flip the trout and cook for another 4-5 minutes until the flesh flakes easily with a fork. Transfer to a warm serving platter.
Tip: The second side cooks faster; watch carefully to avoid overcooking.
- 6
Reduce heat to medium and add the remaining olive oil and butter to the skillet. Add minced garlic and cook for 30 seconds until fragrant.
Tip: Cook garlic briefly to avoid bitterness.
- 7
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly, then stir in the lemon zest.
Tip: The wine adds complexity and helps create a silky sauce.
- 8
Arrange the caramelized fennel around the trout and drizzle the lemon-butter sauce over top. Garnish with crispy pancetta bits and fresh fennel fronds. Serve immediately with lemon halves on the side.
Tip: Serve immediately while the fish is still warm and the sauce is silky.
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