Serves 4
2 russet potatoes, peeled and cut into large dice
2 large garlic cloves, chopped and divided
2 small fennel bulbs
3 tbsp (45 ml) lemon juice, divided
2 tbsp (30 ml) olive oil, plus extra for drizzling
1 large shallot, peeled and minced
1 x 14 oz (398 ml) can cannellini beans, rinsed and drained
1 cup (250 ml) chicken stock
3 tsp (15 ml) lemon zest, divided
2 tbsp (30 ml) chopped flat-leaf parsley, divided
salt and freshly ground black pepper
4 x 4 oz (125 g) steelhead trout fillets, skin on
1 tbsp (15 ml) salted capers, rinsed and drained


  1. Preheat oven to 400 F (200 C). Line a small baking sheet with parchment paper. Set aside.
  2. Add potatoes and 1 garlic clove to medium saucepan filled with lightly salted boiling water. Gently boil, uncovered, until potatoes and garlic are fork-tender, about 10 minutes.
  3. Meanwhile, trim fronds from fennel bulbs, chop fronds and reserve. Thinly shave fennel bulb using a mandoline and place in bowl filled with cold water and 1 tbsp (15 ml) of the lemon juice. Set aside.
  4. When potatoes are fork-tender, drain, reserving liquid. Using a hand masher, coarsely mash potatoes and garlic adding a little of the reserved water to make it somewhat smooth but still holding shape. Set aside.
  5. In a frying pan, heat 2 tbsp (30 ml) olive oil. Add remaining garlic clove to hot oil along with shallot. Sauté over low heat until soft, about 2 minutes. Add cannellini beans along with chicken stock. Gently cook with lid slightly ajar, stirring occasionally, until stock is reduced by half. Fold in mashed potatoes along with 1 tsp (5 ml) lemon zest and 1 tbsp (15 ml) lemon juice. Gently mash just until chunky. Add 1 tbsp (15 ml) chopped parsley, salt and pepper to taste. Cover to keep warm.
  6. Place trout, skin-side down, on prepared baking sheet. Drizzle with a little olive oil to lightly coat. Rub with 1 tsp (5 ml) lemon zest and bake in preheated oven for 5 minutes or just until fish is cooked on the outside and still a little rare on inside. Remove and let rest.
  7. Thoroughly drain fennel, shaking in a sieve to remove as much water as possible. Return to bowl along with capers, remaining 1 tbsp (15 ml) chopped parsley and chopped fronds. Drizzle with a little olive oil, remaining 1 tsp (5 ml) lemon zest and 1 tbsp (15 ml) juice. Season with salt and pepper to taste.
  8. To serve, place a generous scoop of potatoes in a serving bowl. Top with trout fillet and tuck a generous portion of fennel salad alongside.
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