Baked Trout with Corn, Tomatoes, and Fennel Recipe

If you’ve been searching for a dish that brings together fresh, vibrant flavors with effortless elegance, look no further than this Baked Trout with Corn, Tomatoes, and Fennel Recipe. It’s a bright, colorful, and downright delicious way to enjoy tender, flaky trout combined with the sweet crunch of corn, the juiciness of cherry tomatoes, and the subtle, aromatic hint of fennel. Every bite is like a little celebration of fresh summer produce and perfectly baked fish, making it an ideal dish for weeknight dinners or impressing guests without any fuss.

Ingredients You’ll Need

The beauty of this Baked Trout with Corn, Tomatoes, and Fennel Recipe is in its simplicity. Each ingredient plays a key role, contributing fresh textures, natural sweetness, or essential seasoning that together create a harmonious and irresistible flavor profile.

• 1 bulb of fennel, sliced thin: Adds a crisp, slightly anise-flavored crunch that pairs beautifully with the fish.
• 8 ounces cherry tomatoes, cut in half: Brings juicy bursts of sweetness and lovely color.
• 1 cob of corn, kernels shaved off (or 1 cup frozen): Offers a sweet, crisp texture that contrasts the tender fish.
• 4 filets of fish, such as trout or snapper: The star of the dish, providing a delicate, flaky base.
• 2 tablespoons extra virgin olive oil: Infuses richness and helps keep everything moist during baking.
• 2 tablespoons fresh parsley, chopped: Introduces fresh, herbal notes for garnish.
• Kosher salt and black pepper, to taste: Essential seasonings that enhance every component’s natural flavor.

How to Make Baked Trout with Corn, Tomatoes, and Fennel Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 400 degrees Fahrenheit. This ensures the perfect temperature to bake the trout evenly without drying it out. Next, line a sheet pan with parchment paper to prevent sticking and make cleanup easier.

Step 2: Season the Fish

Lay the trout filets skin-side down on the parchment. Drizzle each filet with just under one teaspoon of extra virgin olive oil—this subtle coating locks in moisture and adds a silky richness. Season generously with kosher salt and freshly cracked black pepper to bring out the natural flavor of the fish.

Step 3: Toss the Vegetables

In a mixing bowl, combine the thinly sliced fennel, halved cherry tomatoes, and fresh corn kernels. Toss them together with one tablespoon of olive oil, plus a pinch of salt and pepper, enhancing their freshness with a light seasoning. This vegetable medley will roast atop the filets, releasing sweet, caramelized flavors as it bakes.

Step 4: Assemble and Bake

Scatter the tossed vegetables evenly over each trout filet, making sure every piece has a generous topping. Pop the sheet pan into your preheated oven and bake for about 12 to 15 minutes, or until the fish flakes easily when tested with a fork. This timing keeps the trout juicy and flaky while allowing the vegetables to soften and develop their natural sweetness.

Step 5: Garnish and Serve

Carefully transfer each baked trout filet, topped with the roasted fennel, tomatoes, and corn, onto plates. Sprinkle freshly chopped parsley over the top for a burst of green that brightens the dish visually and flavor-wise. Serve immediately to enjoy the dish at its best.

How to Serve Baked Trout with Corn, Tomatoes, and Fennel Recipe

Garnishes

Fresh parsley is a classic garnish for this dish, adding a fresh, grassy note that complements the mild herbs and vegetables. For an extra pop of color and a zing of brightness, consider adding a squeeze of lemon juice or thin slivers of lemon zest right before serving.

Side Dishes

This Baked Trout with Corn, Tomatoes, and Fennel Recipe pairs wonderfully with simple, fresh sides. Think fluffy quinoa or steamed new potatoes to soak up the flavorful juices. A crisp green salad dressed with a light vinaigrette would also refresh the palate and complete the meal perfectly.

Creative Ways to Present

To impress your guests, consider serving the trout filets family-style on a large platter with the vegetable topping piled high. Adding edible flowers or a sprinkle of toasted pine nuts can add an unexpected elegance. Alternatively, plate each serving with a drizzle of herb-infused olive oil or a dollop of cultured crème fraîche for a creamy contrast.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from this Baked Trout with Corn, Tomatoes, and Fennel Recipe (and you might!), store them in an airtight container in the refrigerator. They will stay fresh for up to two days, making for a quick and wholesome lunch or dinner the next day.

Freezing

Fish dishes with fresh vegetables like this one don’t freeze as well because the texture of the vegetables often changes after thawing. If necessary, you can freeze the baked trout filets without the vegetables for up to one month, but for best taste and texture, fresh preparation is recommended.

Reheating

To reheat leftovers, gently warm the trout in a low oven (around 300 degrees Fahrenheit) wrapped in foil to keep moisture in. Avoid microwaving to prevent the fish from drying out or the vegetables from becoming mushy. A slow, gentle heat preserves that fresh-baked appeal.

FAQs

Can I use other types of fish instead of trout?

Absolutely! While trout’s delicate flavor and texture are ideal, snapper, cod, or even salmon can be delicious substitutes. Just adjust cooking times slightly depending on the thickness of your filets.

Is it possible to make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it relies on fresh fish and vegetables with simple seasoning. Just ensure that your olive oil and other ingredients are gluten-free and your kitchen is free from cross-contamination.

Can I prepare this recipe vegan or vegetarian?

This Baked Trout with Corn, Tomatoes, and Fennel Recipe is centered around fish, so to make it vegan or vegetarian, you could replace the trout with hearty vegetable steaks or tofu and roast with the same vegetable topping and seasoning.

What wine pairs well with Baked Trout with Corn, Tomatoes, and Fennel Recipe?

A crisp, unoaked white wine like Sauvignon Blanc or a light, citrusy Pinot Grigio perfectly complements the fresh flavors without overpowering the delicate fish and vegetables.

How can I make this recipe spicier?

To add a little kick, sprinkle some red pepper flakes over the vegetables before baking, or serve with a side of chili-infused olive oil for drizzling. Freshly chopped jalapenos mixed into the vegetable topping also work nicely.

Final Thoughts

This Baked Trout with Corn, Tomatoes, and Fennel Recipe is exactly the kind of dish that feels like a warm hug on a plate—fresh, nourishing, and full of flavor. It’s simple enough for busy weeknights yet elegant enough to share with friends and family. Give it a try, and you might just find your new favorite way to enjoy seasonal produce paired with perfectly baked trout.

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