For a lighter approach to summer entertaining, try fish. This recipe for a whole fish would work great on an outdoor grill as well as in the oven.

Prep Time: 12 minutes
Cook Time: 18 minutes
Ready Time: 30 minutes
Yield: 6 whole fish and about 1½ cups salad

Ingredients for Salad:

  • 2 small bulbs fennel, thinly sliced
  • 2 tablespoons capers
  • 1 lemon, juiced
  • ¼ cup parsley leaves
  • 2 tablespoons olive oil

Ingredients 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
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Directions:

  1. In a small bowl, combine fennel, capers, lemon juice, parsley and olive oil and set aside.
  2. 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.
  3. Bake 15 to 18 minutes, or until fish is firm and flaky. Serve with fennel salad.