White Rice And Pine Nut-Stuffed Trout Fillet With Roasted Fennel - Dacor Wall Ovens Manual

Default Mode and Temperature: Surround Convection Roast/400˚
Suggested Time: 15 minutes
Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque.
Path to reach this function: DACOR GUIDE- FISH-#2 Trout Fillet

White Rice and Pine Nut-Stuffed Trout Fillet with Roasted Fennel

Nonstick vegetable oil spray
2 large red bell peppers, cut into
1 large fennel bulb, thinly sliced, tops reserved
1 Tablespoon extra-virgin olive oil
1 cup cooled cooked white rice (about
2 Tablespoons pine nuts, toasted
1
⁄ cup chopped fennel tops, from reserved
4
4 boneless trout fillets
Adjust oven rack to position 2. In Dacor Guide, select Trout fillet. Allow oven to preheat. Spray large rimmed baking sheet with
nonstick spray. Spread peppers and fennel bulb on prepared sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until
vegetables begin to brown, stirring occasionally, about 28 minutes. Meanwhile, mix rice, pine nuts and
fronds in bowl. Season stuffing with salt and pepper. Set aside.
Remove baking sheet from oven; push vegetables to sides of sheet. Place trout in center of sheet; sprinkle trout with salt and pepper.
Roast until trout fillets are opaque, about 15 minutes. Transfer 1 trout half and some stuffing to each of 4 plates. Spoon vegetable
mixture alongside.
Serves 4.
RECIPES
Trout Fillet
1
⁄ -inch-wide strips
2
1 ⁄ cup uncooked)
3
107
1 ⁄ cup chopped fennel
4