Roasted Trout with Fennel

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the trout dry inside and out with paper towels to ensure even roasting.

   Tip: Drying the fish helps achieve crispy skin and prevents steaming.

2. 2

   In a small bowl, toss the sliced fennel with 2 tablespoons of olive oil, minced garlic, fennel seeds, salt, and pepper.

   Tip: Reserve some fennel fronds for garnish if available.

3. 3

   Stuff each trout cavity generously with the fennel mixture, then tuck 2-3 lemon slices and 2 thyme sprigs into each fish.

   Tip: Don't pack the filling too tightly to allow heat to circulate inside.

4. 4

   Drizzle the remaining 3 tablespoons of olive oil over a large roasting pan and place the four stuffed trout on it skin-side up.

   Tip: Use a pan large enough so the fish don't touch each other.

5. 5

   Season the outside of each trout with a pinch more salt and pepper. Pour the white wine around (not over) the fish.

   Tip: The wine creates a fragrant steam that keeps the flesh moist.

6. 6

   Roast for 20-25 minutes until the flesh is opaque and flakes easily with a fork, and the skin is crispy and lightly browned.

   Tip: Fish cooks quickly, so check at 20 minutes to avoid overcooking.

7. 7

   Remove from the oven and let rest for 2 minutes. Transfer each trout to a plate and drizzle with the pan juices.

   Tip: The resting period allows carryover cooking to complete gently.

8. 8

   Garnish with fresh fennel fronds and extra lemon wedges. Serve immediately while the skin is still crispy.

   Tip: Pair with roasted vegetables or a light salad for a complete meal.