Fennel-crusted Trout With Lemon-ginger Vinaigrette

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 cup finely chopped fresh fennel bulb
• 3 tablespoons wine vinegar
• 1 tablespoon minced shallot
• 1 tablespoon grated fresh ginger
• 1 teaspoon grated lemon peel
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 1/2 cup golden raisin
• 4 (4 -6 ounce) trout fillets, boned, rinsed and patted dry
• 2 tablespoons fennel seeds

Recipe

• 1 in a bowl, mix fennel, vinegar, shallot, ginger, lemon peel, and salt. whisk in 1/2 c olive oil until combined, then stir in raisins.
• 2 brush both sides of trout with oil, then sprinkle with additional salt and the fennel seeds. set a 12- to 14-inch nonstick frying pan over medium-high heat.
• 3 pour in about 1/2 tsp olive oil, then wipe pan with a paper towel. set fillets, skin side down, in pan. cook, turning once with a spatula, until surface is lightly golden and fish is opaque in center of thickest part, 5 to 6 minutes.
• 4 transfer each fillet to a plate. whisk vinaigrette to combine and spoon over the fillets.