1
fennel bulb
, cut into 1/4-in. slices, fronds reserved
1 398-mL can
cannelini
beans
, drained and rinsed
5
garlic cloves
, thinly sliced
1 tbsp
orange zest
4 tbsp
olive oil
, divided
3/4 tsp
salt
, divided
1/4 tsp
saffron
, (optional)
1
orange
, halved
2 283-g pgks
grape
tomatoes
2
rainbow trout fillets
, about 250g each, halved
Instructions
POSITION rack in centre of oven, then preheat to 400F. Line a rimmed baking sheet with parchment.
TOSS fennel, beans, garlic, orange zest, 3 1/2 tbsp oil, 1/2 tsp salt and saffron on prepared sheet. Place orange halves, cut-side up, on sheet. Bake 8 min.
STIR tomatoes into fennel mixture, then place trout on top of vegetables. Brush trout with remaining 1/2 tbsp oil and sprinkle with remaining 1/4 tsp salt.
BAKE until tomatoes start to burst and trout is cooked through, 10 to 12 min. Squeeze juice, using tongs, from roasted orange halves over trout and vegetables. Garnish with fennel fronds and serve with a crusty baguette, if desired.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.