Thursday, January 07, 2010

Lemon Fennel Baked Trout Filets with Tomato Fennel Salad Fingerling Potatoes and Asparagus

Long title for a simple meal. The trout filets were seasoned with salt and pepper sand-wiched thinly sliced lemon and fennel frowns and were baked at 400 degrees for about 10 min. The tomatoes and thinly sliced fennel were dressed with a white wine vinegar vinaigrette. The fingerling potatoes were slow baked on a bed of kosher salt at 200 degrees for about 45 min. They were very moist and tender. The asparagus was simply steamed in the microwave.


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