Baked Trout with Grilled Vegetables

Ingredients

For 1 serving

• 200 g (7 oz) trout fillets, skin on
• 150 g (5 oz) mixed vegetables, such as zucchini, bell pepper and eggplant
• 10 ml (2 tsp) olive oil
• Salt and pepper
• For the optional marinade: 1 garlic clove, juice of ½ lemon and a few fresh basil leaves
• A lemon wedge for serving (optional)

Instructions

1. 1Heat the oven to 220 °C (430 °F) and line a baking tray with parchment paper.
2. 2For the marinade, crush the garlic, chop the basil and mix both with the lemon juice and 1 tsp of the olive oil.
3. 3Pat the trout dry with a paper towel, season it with salt and pepper and brush it with the marinade. If you skip the marinade, salt, pepper and your favorite dried herbs are enough. Let it sit while you prepare the vegetables.
4. 4Lay the fillets skin side down on the tray and bake for 15 to 20 minutes, depending on thickness, until the flesh is opaque and flakes easily, 63 °C (145 °F) in the thickest part.
5. 5Meanwhile, cut the vegetables into slices about 1 cm (⅜ in) thick, toss them with the remaining 1 tsp of olive oil and season with salt.
6. 6Heat a grill pan over high heat and grill the vegetables for 3 to 4 minutes per side, until tender and marked with dark grill lines.
7. 7Serve the trout with the grilled vegetables and a lemon wedge.

Tips

• 💡 No grill pan? Spread the vegetables on the same tray as the fish and roast them for the whole 20 minutes.
• 💡 Thaw frozen fillets overnight in the fridge and pat them dry well, or they will steam instead of bake.
• 💡 Salmon or salmon trout works too, but it has about twice the fat and adds around 130 kcal.
• 💡 Brush the oil onto the vegetables instead of pouring it, so a small amount covers them evenly.