Roasted Rainbow Trout with Rainbow Vegetables
Roasted Rainbow Trout with Rainbow Vegetables brings the term "eating with your eyes" clearly into focus with this delicious and healthy recipe.
Servings: 4 servings
Calories: 364kcal
Equipment
Ingredients
- 1 pound rainbow trout fillet
- 1 small yellow summer squash diced into ¼" pieces
- 1 small green zucchini diced into ¼" pieces
- 1 medium red bell pepper seeded and diced into ¼" pieces
- 1 medium orange bell pepper seeded and diced into ¼" pieces
- 1½ cups broccoli florets small broccoli florets
- 1 small red onion chopped into ¼" pieces
- ½ cup grape tomatoes halved
- 1½ tablespoons olive oil divided
- 2½ teaspoons coarse salt
- 1 teaspoon black pepper
- 1 teaspoon dried dill weed
- 5-6 lemon slices to cover the fillet
Instructions
- Preheat the oven to 400-degrees Fahrenheit ((205 degrees Celsius)
- Drizzle ½ tablespoon of oil onto a rimmed baking sheet and then spread it evenly over the entire surface.
- Place the fish fillet in the center of the baking sheet. Set aside.
- Add all the prepared vegetables to a large bowl and add 1½ tablespoons of olive oil, 2 teaspoons coarse salt, and ½ teaspoon black pepper. Toss well to combine all the ingredients.
- Pour the vegetables onto the baking sheet to surround the fish fillet entirely.
- Season the fish with the remaining salt and pepper, and sprinkle evenly with the dill weed.
- Top with fish evenly with the lemon slices and roast in the preheated oven for 25-30 minutes, or until the fish registers 145-degrees on an instant-read thermometer.
- To serve, portion the fish into 6 pieces, and spoon the vegetables over, or next to, the fish.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 11g | Protein: 38g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Cholesterol: 105mg | Sodium: 1415mg | Fiber: 3g | Sugar: 6g