Name: Roast Trout and Vegetables with Horseradish Vinaigrette
Yield: 4 Servings
Ingredients: 1 pound small potatoes (such as red-skinned or fingerling), unpeeled, halved lengthwise; 1 medium fennel bulb, cut lengthwise into 1/2-inch wedges with some core intact; 4 small shallots, halved; 6 tablespoons olive oil, divided; 4 Kosher salt, freshly ground pepper; 8 4-ounce trout fillets; 2 tablespoons prepared horseradish; 2 tablespoons red wine vinegar; 1 tablespoon whole grain mustard; 1/4 cup coarsely chopped fresh flat-leaf parsley

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