Pan-Fried Trout With Roast Beetroot And Fennel Salad

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Donal Skehan
Nutrition per serving    (USDA % daily values)
CAL
424
FAT
106%
CHOL
41%
SOD
10%
Uploaded by: Donal Skehan

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Ingredients for 6 servings

500 g baby beetroot, trimmed and washed

2 tablespoons olive oil

8 trout fillets

4 tablespoons unsalted butter

1 large fennel, with fronds, finely sliced 2 lemons, each cut into 4 wedges

6 tablespoons olive oil

2 tablespoons white wine vinegar

sea salt and freshly ground black pepper

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