Trout, Fennel & Potato Bake with Gremolata

Our friend Rachel (on Instagram @rachelbies_) thought up this delicious mix!

INGREDIENTS

Main Dish:

• 1 large filet of trout (or your fav fish)
• 1 bag, small mini potatoes, halved
• 1 onions, sliced thinly
• 1 fennel, sliced thin-ish
• Olive oil
• 1 tbsp dried basil

Gremolata:

• Lemon skin chopped
• Lemon juices
• 1-2 garlic cloves, chopped fine
• Olive oil
• Handful parsley, chopped
• Sea salt and pepper

DIRECTIONS

1. Preheat oven to 400F
2. Dry fish and lay on sheet pan
3. Toss veggies in olive oil, basil + sea salt. Throw on tray.
4. Cook until fish is desired texture. *if needed remove fish and keep baking veggies for extra crisp!
5. Serve with a big 🥗 or some sautéed kale for a perfectly delightful meal
6. BONUS: leftovers, chop up. Add some hard boiled eggs, mayo, lemon, herbs = DREAMY POTATO SALAD 🤤