Crispy Trout with Almond Crust, Warm Fennel and Mandarin Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the trout fillets dry with paper towels and season both sides with half of the salt and the black pepper.

2. 2

   In a small bowl, combine the sliced almonds with the sweet paprika and 1 tablespoon olive oil. Press this mixture onto the top side of the trout fillets, leaving the skin uncovered.

3. 3

   Slice the fennel bulbs thinly and reserve some fennel fronds for finishing. Chop the parsley and grate 1 garlic clove; slice the other clove thinly.

4. 4

   Make the vinaigrette by whisking together the mandarin juice, mandarin zest, Dijon mustard, white wine vinegar, grated garlic, parsley, 2 tablespoons olive oil, and a pinch of salt in a small bowl until emulsified.

5. 5

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and place the trout fillets skin-side down. Cook for 3 to 4 minutes until the skin is golden and crisp.

6. 6

   Transfer the skillet to the oven and roast the trout for 5 to 6 minutes at 220 °C / 425 °F, until the fish is just cooked through and the almond crust looks toasted.

7. 7

   Meanwhile, heat the butter with the remaining 1 tablespoon olive oil in another skillet over medium heat. Add the sliced fennel, sliced garlic, and remaining salt. Cook for 5 to 6 minutes, stirring, until the fennel is tender but still has a little texture.

8. 8

   Remove the trout from the oven. Place a bed of warm fennel on each plate, set a trout fillet on top, and finish with the mandarin vinaigrette spooned over or around. Garnish with the reserved fennel fronds and serve immediately.