Smoked Trout Lemon Fennel Pasta
Elevate your pasta night with this sophisticated Smoked Trout Lemon Fennel Pasta—a dish that combines bold, fresh flavors with effortless elegance. Perfectly al dente linguine serves as the canvas for tender, smoky trout fillets, complemented by the crisp sweetness of sautéed fennel and the zesty brightness of lemon. Aromatic garlic, briny capers, and a touch of heat from red pepper flakes create a savory balance, while fresh dill brings a delicate herbal finish. This quick yet refined recipe comes together in just 35 minutes, making it ideal for a weeknight dinner or impressing guests at your next gathering. Serve with a drizzle of olive oil and a wedge of lemon to complete this Mediterranean-inspired masterpiece. Keywords: smoked trout pasta, lemon fennel pasta, quick Mediterranean dinner.
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Recipe Information
Ingredients
- 400 grams linguine or spaghetti
- 200 grams smoked trout fillets
- 1 medium fennel bulb
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill
- 2 tablespoons capers
- 0.5 teaspoons red pepper flakes
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the linguine or spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, thinly slice the fennel bulb, including a few fronds for garnish, and set aside. Mince the garlic cloves and flake the smoked trout into bite-sized pieces.
In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, cooking for 1-2 minutes until fragrant.
Add the sliced fennel to the skillet and sauté for 5-6 minutes, stirring occasionally, until tender but still slightly crisp.
Stir in the capers, lemon zest, and lemon juice, cooking for 1 minute to combine the flavors.
Reduce the heat to low and add the flaked smoked trout to the skillet, gently tossing to coat without breaking the pieces apart.
Transfer the drained pasta to the skillet and use tongs to combine thoroughly. Add pasta water, a little at a time, to create a light sauce that coats the ingredients.
Season the pasta with salt and black pepper to taste. Sprinkle fresh dill and reserved fennel fronds over the dish for garnish.
Serve immediately, accompanied by an extra drizzle of olive oil and a wedge of lemon if desired.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4094 mg | 178% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 12.7 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 237 mg | 18% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
