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🍽️ Trout Fillets in Fresh Lemon Marinade

226 kcal · 30 min · 4 servings

Ingredients

• 600 g trout fillet (6 trout fillets)
• 2 onions
• 2 garlic cloves
• 1 kg tomatoes
• 1 bulb fennel
• 1 tbsp olive oil
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 2 tbsp lemon juice
• 5 tbsp white wine vinegar
• 500 ml dry white wine
• salt
• pepper from the mill
• 1 pinch sugar

Instructions

1. 1. Peel the onions and slice them into thin rings.
2. 2. Peel the garlic cloves and slice them into thin pieces.
3. 3. Pour boiling water over the tomatoes briefly, peel off the skin, halve them, remove the core, and dice them finely.
4. 4. Wash the fennel, remove the tough stalks, and slice it into thin pieces. Set aside the green fennel fronds for later.
5. 5. Heat olive oil in a pan. Sauté the peppercorns, coriander and fennel seeds together with the garlic, onions and fennel for about 5 minutes. Add the tomatoes, pour in lemon juice, vinegar and wine, season with salt, pepper and sugar, and bring the mixture to a boil.
6. 6. Place the trout fillets side by side in a shallow dish. Pour the hot marinade over them, cover the dish and place it in the refrigerator overnight. Decorate the finished fillets with the reserved fennel fronds before serving.

Nutrition per serving

• kcal: 226
• Protein: 22 g · Fett/Fat: 5 g · Carbs: 8 g