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Baked Trout with Corn, Tomatoes and Fennel

  • Author: Emily Wilson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Seafood
  • Cuisine: American


  • 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


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. Place the sheet pan in the oven and bake until fish flakes easily with a fork, about 12-15 minutes.
  5. 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