Hello, Friends! I know it’s been awhile since my last post and I am so sad about that! Lot’s of stuff has been happening in my life lately so while I adjust to some change, I have given myself a little break on the blogging. BUT, I realized that I’ve been sitting on this incredibly easy recipe that’s perfect for this hectic Back-to-School season, while also being totally reliant on the bounty of these last weeks of summer. So, I thought, best to get to sharing this recipe for Baked Trout with Corn, Tomatoes and Fennel while it still applies!
As for my life, well, I’ll catch you up on that in a later post. For now, let’s just solve dinner problems. Sound good?
I love cooking fish at home because it cooks so quickly! Which makes it a huge win for this busy back-to-school season. I choose trout for this recipe because their thin filets make for even quicker cooking. Feel free to use any fish you like, really. The thinner the better for faster cooking, but if you choose something on the thicker side, just leave it in the oven a bit longer.
First, I pre-heat the oven to 400 degrees, and then I arrange the filets on a sheet pan lined with parchment paper for super-easy clean up. I drizzle each filet with a little extra virgin olive oil and season generously with salt and pepper.
Next, I prep my ingredients, which simply entails halving some cherry tomatoes (I like to use a rainbow of different colors), thinly slicing some fennel, and shaving some corn kernels off the cob. You can chop your parsley now, or while the fish is in the oven.
Thirdly, I season the ingredients with salt, pepper and another drizzle of extra virgin olive oil so every part is seasoned properly, and I scatter all these goodies over the top of the fish.
Lastly, (yep, we are at the last step already!) I put the sheet tray in the oven and bake for about 12-15 minutes. Now, this provides just a light bake on the veggies, which is a beautiful enhancement to their raw deliciousness. The real beauty here is in their flexibility. If you opt for thicker fish, you’ll have to cook everything longer, but that means you will just caramelize the veggies and draw out a more intense flavor. Sounds pretty good, too, eh?
When the fish comes out of the oven, sprinkle the filets with some chopped parsley – ‘cuz you know I gotta add my fresh herbs! Then, literally, Voila! That’s it. How easy, right?
To round out the meal, serve the fish over rice, pasta with pesto, or an arugula salad. Boil the rice or pasta while the fish is in the oven, in about the same amount of time. THEN, while those two things cook take a few minutes to clean up. By the time dinner is on the table, the kitchen will be practically all clean, too!
- 1 bulb of fennel, sliced thin
- 8 ounces cherry tomatoes, cut in half
- 1 cob of corn, kernels shaved off (or 1 cup frozen)
- 4 filets of fish, such as trout or snapper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- Kosher salt and black pepper, to taste
- Preheat oven to 400 degrees.
- Prepare a sheet pan with a layer of parchment paper. Arrange the fish filets skin-side down on the parchment. Drizzle with extra virgin olive oil, a little less than 1 teaspoon per filet, and season with salt and pepper.
- Combine the the sliced fennel, halved tomatoes and fresh corn kernels in a bowl and toss Goethe with 1 tablespoon extra virgin olive oil, salt and pepper. Then, scatter over the top of each filet.
- Place the sheet pan in the oven and bake until fish flakes easily with a fork, about 12-15 minutes.
- Transfer a fish filet with toppings onto dinner plates. Sprinkle with chopped parsley and serve while warm!
Keywords: easy fish recipes, how to cook fish, trout, weeknight meals