When the boy brought home some giant local, fresh-caught trout, I knew I had to find the perfect recipe.
I’m not a huge fan of fish, but when it’s fresh, I’m more likely to enjoy it. This recipe from Bon Appétit was delicious (though I deviated slightly per usual), and the trout essentially tasted like salmon.
It’s a perfect dish for summer! I hope you’re also enjoying some sunshine.
- two small trout fillets
- 3 small shallots
- 1 zucchini
- 6 garlic cloves
- 2 multicolored carrots
- a dozen small multicolored potatoes
- olive oil
- 2 tablespoons prepared horseradish
- 2 tablespoons red wine vinegar
- 1 tablespoon whole grain mustard
- 1/4 cup coarsely chopped parsley
- salt and pepper
- Place racks in upper and lower thirds of oven; preheat to 450°. Toss potatoes, carrots, garlic, zucchini and shallots with tablespoon olive oil and salt and pepper on a large rimmed baking sheet. Make sure the vegetables are arranged cut side down. Roast the veggies on the lower rack for a total of about 20 minutes. (Check on them half way through and toss them around a bit.)
- Meanwhile, place trout skin side down on a parchment paper-lined large rimmed baking sheet. Rub with 1 tablespoon oil and season with salt and pepper. I also think some lemon juice could never hurt at this point!
- When vegetables have roasted to a golden brown point on at least one side, place fish in oven on upper rack. Toss vegetables on a baking sheet and continue to roast along with fish until vegetables are tender and fish is just opaque in the center (use a fork to check it out), 8-10 minutes longer.
- Whisk horseradish, vinegar, and mustard in a medium bowl. Gradually whisk in remaining 4 tablespoons oil and season vinaigrette with salt and pepper.
- Drizzle a small amount of vinaigrette over vegetables, and toss to combine so that’s it’s barely coated. The vinaigrette is pretty strong, so start with a small amount, and see how you like it.
- Serve trout with vegetables, and drizzle some additional vinaigrette on the side as you’d like. Sprinkle the parsley directly on the fish.