Melia Marden

Roasted Brook Trout

With Fennel Seeds

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Modern Mediterranean
Modern Mediterranean

By Melia Marden

Published 2013

  • About

I had a version of this dish at a small family-run restaurant called Chez Thom outside Aix-en-Provence. I was completely blown away by the strong flavor of such a deceptively simple preparation. The toasted fennel seeds infuse the meaty fish with both anise- and nutlike aromas.

Ingredients

  • 3 teaspoons fennel seeds
  • 4 (10-ounce/280-gram)

Method

  1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  2. Place the fennel seeds in a dry frying pan over high heat and cook, stirring constantly, until golden and fragrant, about 2 minutes. Remove to a plate.
  3. Place the tro