Name: Baked Trout with Corn, Tomatoes and Fennel
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 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

Ingredients

Scale

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

Instructions

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