Baked Trout With Broccoli, Apple, And Fennel Slaw

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Ingredients

4 fillets trout

Coarse salt and freshly ground pepper

Extra-virgin olive oil, for drizzling

1 lemon, thinly sliced

1 shallot, thinly sliced

1 tablespoon tahini

1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice

1 tablespoon apple sauce

3 broccoli stalks, peeled and julienned (about 1 1/2 cups)

1/2 bulb fennel, thinly sliced

1 carrot, peeled and julienned

1/2 tart apple, peeled, cored, and julienned

2 tablespoons chopped fresh parsley

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