Baked Trout with Broccoli, Apple, and Fennel Slaw
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Whole Living, January/February 2012
- Yield Serves 4
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Ingredients
- 4 fillets trout
- Coarse salt and freshly ground pepper
- Extra-virgin olive oil, for drizzling
- 1 lemon, thinly sliced
- 1 shallot, thinly sliced
- 1 tablespoon tahini
- 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
- 1 tablespoon apple sauce
- 3 broccoli stalks, peeled and julienned (about 1 1/2 cups)
- 1/2 bulb fennel, thinly sliced
- 1 carrot, peeled and julienned
- 1/2 tart apple, peeled, cored, and julienned
- 2 tablespoons chopped fresh parsley
Directions
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Preheat oven to 400 degrees.
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Cut 4 pieces of parchment paper to 12 by 16 inches and arrange one fish fillet in the center of each. Season with salt and pepper and top with lemon slices and shallot. Drizzle with olive oil. To fold parchment, join long sides together and make a few 1/4-inch folds to seal. Fold ends like you're wrapping a gift and tuck underneath.
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Transfer packets to a rimmed baking sheet. Bake until packet is puffed and fish is cooked through, 12 to 14 minutes. Remove from oven and let rest 5 minutes.
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In medium bowl, whisk together tahini, lemon zest and juice, applesauce, and 1 tablespoon water. Season with salt.
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Stir in broccoli, fennel, carrot, apple, and parsley until combined. Serve slaw with fish.
My wife and I love the recipe, but I'm disappointed the nutritional info is not provided.
Yumprint analyzed over 14,000 recipes and found this trout recipe to be the 6th most nutrient dense! Check out the full results here: http://blog.yumprint.com/2012/10/the-ten-most-nutrient-dense-recipes-on.html
This is one of my favorite recipes from the action plan. It's simple, delicious, and very filling. I like that the applesauce counters the bitterness from the tahini. I used the grating attachment on my food processor to make the slaw. Will make again!