Sheet pan baked rainbow trout


  • Prep Time15 mins
  • Total Time25 mins
  • Makes4 servings
Sheet pan baked rainbow trout

Photo, Erik Putz.

Chatelaine Triple Tested


  • 1 fennel bulb, cut into 1/4-in. slices, fronds reserved

  • 1 398-mL can cannelini beans, drained and rinsed

  • 5 garlic cloves, thinly sliced

  • 1 tbsp orange zest

  • 4 tbsp olive oil, divided

  • 3/4 tsp salt, divided

  • 1/4 tsp saffron, (optional)

  • 1 orange, halved

  • 2 283-g pgks grape tomatoes

  • 2 rainbow trout fillets, about 250g each, halved


  • POSITION rack in centre of oven, then preheat to 400F. Line a rimmed baking sheet with parchment.

  • TOSS fennel, beans, garlic, orange zest, 3 1/2 tbsp oil, 1/2 tsp salt and saffron on prepared sheet. Place orange halves, cut-side up, on sheet. Bake 8 min.

  • STIR tomatoes into fennel mixture, then place trout on top of vegetables. Brush trout with remaining 1/2 tbsp oil and sprinkle with remaining 1/4 tsp salt.

  • BAKE until tomatoes start to burst and trout is cooked through, 10 to 12 min. Squeeze juice, using tongs, from roasted orange halves over trout and vegetables. Garnish with fennel fronds and serve with a crusty baguette, if desired.

Nutrition (per serving)

Calories 491, Protein 36g, Carbohydrates 39g, Fat 22g, Fibre 11g, Sodium 521mg.
Excellent source of vitamin C.

Watch: How to steam fish en papillote