Times

• Prep time: 12 mins
• Cook time: 18 mins
• Ready time: 30 min

Servings

6 whole fish and about 1 ½  cups salad

Ingredients

For Salad

• 2 small bulbs fennel, thinly sliced
• 2 tablespoons capers
• 1 lemon, juiced
• 1/4 cup parsley leaves
• 2 tablespoons olive oil

For Fish

• 6 whole small trout, cleaned and butterflied
• 1 small red onion, peeled and sliced
• 1 large lemon, thinly sliced
• 1 small bunch parsley
• 12 sprigs fresh oregano
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper

Directions

In a small bowl, combine fennel, capers, lemon juice, parsley and olive oil and set aside.

Preheat oven to 400 F. Lay trout on a greased baking sheet. Stuff each fish with slices of red onion, lemon, whole sprigs of parsley and oregano. Drizzle with olive oil and season with salt and pepper.

Bake 15 to 18 minutes or until fish is firm and flakey. Serve with fennel salad.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.