Steelhead Trout with Orange and Fennel Salad

Ingredients

Steelhead trout fillets

4 (6-ounce) fillets

Salt

to taste

Black pepper

to taste

Lemon juice

2 tablespoons, freshly squeezed

Olive oil

2 tablespoons, divided

Fresh parsley

1/4 cup, chopped

Red onion

1/2, thinly sliced

Fennel bulb

1, thinly sliced

Orange

2, segmented

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the steelhead trout fillets generously with salt and black pepper on both sides.
3. In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
4. Add the trout fillets to the skillet, skin-side down, and cook for 3-4 minutes until the skin is golden brown and crispy.
5. Carefully transfer the skillet to the preheated oven and bake for an additional 5-6 minutes, or until the fish is cooked through and flakes easily with a fork.
6. While the trout is baking, prepare the orange and fennel salad. In a large bowl, combine the orange segments, sliced fennel, thinly sliced red onion, and chopped fresh parsley.
7. In a separate small bowl, whisk together the remaining 1 tablespoon of olive oil, freshly squeezed lemon juice, a pinch of salt, and black pepper to taste to create the dressing.
8. Pour the dressing over the orange and fennel salad and toss gently to combine, ensuring all ingredients are well coated.
9. Once the trout is done, serve the fillets immediately alongside the refreshing orange and fennel salad.