Whole Living, January/February 2012
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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
