Ginger Roasted Rainbow Trout with Fennel and Peppers.

My favourite fish to cook at the moment is whole rainbow trout. This time around I marinated it with heaps of grated ginger, soy, honey and sesame oil. I heated a roasting dish over the stove and seared the fish and removed it. In the juices, I tossed around the sliced fennel and peppers and placed the fish on top to roast away in a moderate oven for about half an hour.

At the last minute we threw sliced cucumber on top and all of sudden if felt like a great japanese dish. The fennel went so well with the asian flavours which I hadn't tried before. The sauce was very light and fresh with a good kick of ginger that went beautifully with the rich trout.