Load up on your veggies with this delicious roasted trout dish that’s served with a herbed yogurt sauce – perfect for dinner on a winter’s night.
Ingredients
Roasted Vegetables:
- 1 lb (500 g) BCfresh Red Beets, peeled and cut into 1/2-inch (1 cm) dice
- 1/2 lb (250 g) BCfresh Brussels Sprouts, halved
- 1 lb (500 g) Sweet Potatoes, peeled and cut into 1/2-inch (1 cm) dice
- 1/4 cup (60 mL) olive oil, divided
- 1/2 tsp (2 mL) each salt and pepper, divided
Roasted Trout:
- 4 trout fillets (about 6 oz/180 g each)
- 4 tsp (20 mL) olive oil
- 1 tbsp (15 mL) Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp (1 mL) salt and pepper
Herbed Yogurt:
- 1 green onion, finely chopped
- 3 tbsp (45 mL) finely chopped fresh parsley
- 2 tbsp (30 mL) finely chopped fresh dill, divided
- 1 clove garlic, minced
- 1/4 tsp (1 mL) each salt and pepper
Instructions
- Roasted Vegetables: Preheat oven to 425˚F (220˚C). Toss together sweet potatoes, Brussels sprouts, 2 tbsp (30 mL) olive oil, and half of the salt and pepper; arrange on large parchment paper–lined baking sheet. Toss together beets, remaining oil, salt and pepper; add to baking sheet. Bake, turning every 15 minutes, for 35 to 40 minutes or until tender.
- Roasted Trout: Meanwhile, place trout fillets, skin-side down, on parchment paper–lined baking sheet. Whisk together oil, mustard, garlic, salt and pepper; brush evenly over trout. Bake for 10 to 12 minutes or until fish starts to flake.
- Herbed Yogurt: Whisk together yogurt, green onion, parsley, 4 tsp (20 mL) dill, garlic, salt and pepper.
- Divide roasted vegetables among 4 plates. Top each with trout fillet and dollops of Herbed Yogurt. Sprinkle with remaining dill.
Tip:
- Substitute Arctic Char or salmon for trout if desired.
