Roasted Steelhead over Fennel and Onions
A cozy but still fresh preparation: steelhead roasted over fennel and onions so the vegetables soften and sweeten underneath, with a light citrus finish. This gives you a sheet-pan style fish dinner without the tomato relish or mustard topping you already passed on.
Ingredients
- Fresh Steelhead Trout Fillet 1 lb already have
- Organic Fennel 1 bulb, thinly sliced 5.49
- Jumbo Yellow Onions 1/2 onion, thinly sliced 1.49
- Pompeii® Lemon Juice 1 1/2 tablespoons 2.50
- Parsley 2 tablespoons chopped 1.69
- Kroger® Fresh Diced Garlic 1 teaspoon 3.49
- pantry olive oil 2 tablespoons
- pantry dried thyme 1/2 teaspoon
- pantry salt to taste
- pantry black pepper to taste
Instructions
- Preheat the oven to 425°F.
- Toss the sliced fennel and onion with 1 tablespoon olive oil, the thyme, salt, and pepper. Spread in a small baking dish or sheet pan and roast for 10 minutes.
- Meanwhile, pat the steelhead dry and season with salt and pepper.
- Stir the garlic and 1 tablespoon lemon juice into the vegetables, then nestle the steelhead on top. Drizzle with the remaining 1 tablespoon olive oil.
- Roast 10 to 14 minutes more, until the steelhead flakes easily and the fennel is tender.
- Finish with the remaining 1/2 tablespoon lemon juice and chopped parsley.
- Serve the steelhead over the roasted fennel and onions, with bread, rice, or potatoes if desired.
Cook time: 35 minutes
Estimated cost: $6-9 using your steelhead plus pantry staples
Health notes: Heart-healthy fish with aromatic vegetables; naturally low-carb if served on its own.
Drink pairing: Dry Riesling