How To Make Scandi Trout with Fennel Potato Salad
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Serves:
Ingredients
- 4 trout fillets
- 1 fennel bulb, thinly sliced
- 500g baby potatoes, boiled and halved
- 1 lemon, zest and juice
- 2 tbsp dill, chopped
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
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Preheat the oven to 180°C (350°F).
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Season the trout fillets with salt, pepper, and the lemon zest.
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Heat 1 tbsp of olive oil in a large pan and sear the trout fillets for 3 minutes on each side.
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Transfer the trout fillets to a baking dish and bake in the preheated oven for 10 minutes.
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In a large bowl, combine the sliced fennel, boiled potatoes, lemon juice, dill, and remaining olive oil.
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Season the fennel potato salad with salt and pepper, and toss to combine.
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Serve the baked trout fillets with the fennel potato salad on the side.
Nutrition
- Calories : 320kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 80mg
- Sodium : 120mg
- Total Carbohydrates : 20g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 28g
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