Citrus Stuffed Steelhead Trout with Fennel and Zucchini Noodles

Ingredients

1 Co-op Value Pack Steelhead Trout Fillets
4 lemons, sliced
4 limes, sliced
4 oranges, sliced
2 Tbsp. parsley, chopped
1 Tbsp. garlic, chopped
1 Tbsp. Founders & Farmers canola oil
1 cup fennel
1 cup Cal & Gary’s Zucchini Noodles
Zest of 1 orange
3 Tbsp. orange juice
¼ cup olive oil
1 tsp. white wine vinegar
2 Tbsp. chives
salt and pepper

How to Make It

Preheat oven to 400 °F

Season the trout with salt, chopped garlic and oil. Top with lemon, lime and orange slices.

Place the trout onto a rack over a baking sheet. Place in the oven and bake for approximately 15 minutes or until it flakes easily.

While the trout is baking, put on a pot of water.

When water is up to a boil, blanch the zucchini noodles for 30 seconds, just to take off the rawness. Strain and cool under cold water.

Slice fennel thin on a mandolin and then place into ice water to curl-up for about 5 minutes. *

In a bowl combine the zucchini, strained shaved fennel, parsley, chives, white wine vinegar, orange juice, zest and olive oil. Season with salt and pepper.

Remove the trout from the oven and enjoy with the fennel and zucchini salad.

Note: The salad could be served warm, just combine the raw zucchini with the shaved fennel and the remaining ingredients and warm in a sauté pan until warm