Roasted Trout with Beets and Dill

Roasted Trout With Beets And Dill

Recipe and photo courtesy of BCfresh
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.


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



  1. 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.
  2. 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.
  3. Herbed Yogurt: Whisk together yogurt, green onion, parsley, 4 tsp (20 mL) dill, garlic, salt and pepper.
  4. Divide roasted vegetables among 4 plates. Top each with trout fillet and dollops of Herbed Yogurt. Sprinkle with remaining dill.



  • Substitute Arctic Char or salmon for trout if desired.

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