Recipe – Tamari Baked Trout with Crispy Fennel & Bacon

This is incredibly easy to assemble and creates a wonderful supper for two in less than 30 minutes. If you feel slightly squirmy about being eyeballed by a whole trout (even one that’s been cleaned), use skinned wild salmon fillets as they’re equally delicious.

The sautéed fennel, crispy bacon and honey-glazed Chinese (Napa) cabbage with cumin work very well together; the flavors compliment each other rather than competing and the honey-tamari dressing creates a subtle sweet and salty finish.

Use all organic ingredients where possible, including the bacon. I find nitrate-free bacon in the freezer section with all the other organic, minimally processed meats and its worth spending a little more for a healthier option.

You can use soy sauce (preferably low sodium) instead of tamari sauce.

Tamari-baked Trout with Crispy Bacon & Fennel.

Tamari-baked Trout with Crispy Bacon & Fennel.

TAMARI BAKED TROUT with CRISPY BACON & FENNEL

(Serves two)

Ingredients:

2 whole cleaned trout

2 tablespoons of extra virgin olive oil plus extra for brushing the dish

1 tablespoon of organic tamari or low sodium soy sauce

½ a medium sized fennel bulb, thinly sliced

3 rashers of organic bacon (streaky), thinly sliced

½ a medium sized Chinese (Napa) cabbage, thinly sliced

½ teaspoon of cumin seeds, lightly crushed

2 teaspoons of clear honey

Action:

Pre-heat the oven to 350F (180C). Brush a shallow ovenproof dish with olive oil.

Using a very sharp knife, score each trout diagonally several times along the side.

Fit the fish snugly into the dish; drizzle one tablespoon of the olive oil and two teaspoons of the tamari/soy sauce over the trout. Add 2 tablespoons of cold water to the dish.

Bake for 25 minutes basting once or twice with the juices, until cooked through. (Pierce the thickest area of the fish behind the head with the tip of a knife – it should be opaque and flake easily when it’s done).

Meanwhile, heat the remaining tablespoon of olive oil in a wide sauté pan and fry the bacon and fennel for approx 5 minutes until it starts to brown, stirring frequently.

Add the cumin seeds and cabbage and stir-fry until the cabbage is just tender, about 2-3 minutes.

Mix together the remaining tamari/soy sauce with the honey and drizzle all over the cabbage, fennel and bacon – give everything a good toss and serve immediately with the trout.

About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
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