Roasted Trout & Veggies
Healthy , light and delicious roasted trout with veggies that I’ve scraped out of my fridge. Sometimes the most delicious meal turns out the one you make on quick hand, without a recipe or previous planning.
Two of my favorite foods : fish and veggies , came together and made the simplest dish that tasted absolutely amazing. Roasted trout with all kinds of veggies, with pumpkin and cauliflower , tasted so delicious and flavorful. I didn’t even bother to make fresh green salad , as I normally do, with fish, the dish itself was so satisfying, definitely worth a try.
Thank you all!
Fresh trout, about 1-2 lbs, cleaned washed
Salt pepper to marinate the fish prior roasting
You will also need:
Dried or fresh tarragon, 2-3 tbs or a few fresh branches
Olive oil 2-3 tbs
Veggies such as :
1-2 garland c cloves , crashed
Cauliflower ½ lbs, cut
Pumpkin ⅓ lbs , peeled , cubed
Green peppers, I used 9-12 shishito peppers
A few mini carrots , cherry tomatoes , 1-2 celery sticks
Spice and season to taste : salt, pepper, turmeric, garlic powder, cumin, paprika
Start by marinating the fish, simply season with salt and pepper and set in fridge for an hour or longer
In a lined , greased baking or roasting pan arrange the fish
Put it in the center so that veggies surround and flavor it evenly
Place the crashed garlic in fish’s head, tarragon in cavity
Arrange the veggies around it, spice, season, drizzle with oil , lightly toss and cover with another piece of paper or foil
Bake at 450° / 210° F preheated oven , 25 -30 minutes covered , 5-8 minutes uncovered