tedski:
Here's one my wife and I have been working on lately. I've yet to fish freshwater, but we get McFarland Springs Rainbow Trout through our CSF for this one. It would work well with any trout or salmon, to be honest. This one is a great source of dietary fiber, protein and antioxidants!
1 cup French Green lentils 1 lb rainbow trout 2 tsp fresh dill leaves, torn 2 medium cloves garlic, crushed 2 tbsp olive oil 1 lemon, zested and juiced 1 lemon, sliced 1 medium fennel bulb, trimmed, cored, quartered and thinly sliced, fronds reserved 2 tsp non-pareil capers, rinsed 1 tsp Dijon mustard
Rinse lentils under cold water, picking out any stones. Place in a medium saucepan with 2 1/2 cups of water and 1 tsp salt. Bring to boil; reduce to simmer; cover. Cook until tender, approximately 25-30 minutes. Drain excess water.
In a small bowl, mix together the dill and garlic with 2 tsp olive oil.
Preheat the oven to 400˚. Line a rimmed sheet pan with parchment paper. Cut the trout into 3-4 equal sized pieces, leaving the skin on. Remove pin bones. Lay the lemon slices down on the parchment in groups approximately the slice of your fish slices. Season fish with salt, then spread the garlic mixture on the meat side of the trout. Carefully lay the fish skin-side up on top of the lemon slices, then season skin generously with salt. Toss the fennel slices with remaining olive oil and scatter around fish slices. Roast for 5-8 minutes.
Meanwhile, roughly chop the capers and put in a bowl with the mustard, lentils, lemon zest and juice; season with salt & pepper to taste and mix together. Add the roasted fennel to the bowl with the lentils and toss to combine. Distribute lentil-fennel mixture around fish on sheet pan and place under broiler for 3 minutes, or until the fish is cooked through and opaque, the fennel is tender and the lentils are piping hot. Serve straight away with the fennel fronds scattered over.
Sea-bree:
Sounds awesome, these are flavors my wife would love.