Food & Cooking Recipes Ingredients Seafood Recipes Baked Trout with Broccoli, Apple, and Fennel Slaw Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 25, 2020 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Servings: 4 This healthy fish recipe calls for baking the trout instead of frying it and includes not just vegetables in the accompanying slaw but fruit too. It’s a dinner that hits all the right notes. Ingredients 4 fillets trout Coarse salt and freshly ground pepper Extra-virgin olive oil, for drizzling 1 lemon, thinly sliced 1 shallot, thinly sliced 1 tablespoon tahini 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice 1 tablespoon apple sauce 3 broccoli stalks, peeled and julienned (about 1 ½ cups) ½ bulb fennel, thinly sliced 1 carrot, peeled and julienned ½ tart apple, peeled, cored, and julienned 2 tablespoons chopped fresh parsley Directions Preheat oven to 400 degrees. Cut 4 pieces of parchment paper to 12 by 16 inches and arrange one fish fillet in the center of each. Season with salt and pepper and top with lemon slices and shallot. Drizzle with olive oil. To fold parchment, join long sides together and make a few 1/4-inch folds to seal. Fold ends like you're wrapping a gift and tuck underneath. Transfer packets to a rimmed baking sheet. Bake until packet is puffed and fish is cooked through, 12 to 14 minutes. Remove from oven and let rest 5 minutes. In medium bowl, whisk together tahini, lemon zest and juice, applesauce, and 1 tablespoon water. Season with salt. Stir in broccoli, fennel, carrot, apple, and parsley until combined. Serve slaw with fish. Rate it Print