roasted trout and veggies with horseradish vinaigrette

roasted trout and veggies with a horseradish vinaigrette

roasted trout and veggies with a horseradish vinaigrette

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.

servings

2

prep:cook time

 

1 hour

ingredients

 

  • 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
  1. 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.)
  2. 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!
  3. 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.
  4. Whisk horseradish, vinegar, and mustard in a medium bowl. Gradually whisk in remaining 4 tablespoons oil and season vinaigrette with salt and pepper.
  5. 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.
  6. Serve trout with vegetables, and drizzle some additional vinaigrette on the side as you’d like. Sprinkle the parsley directly on the fish.
fresh caught Idaho trout!

fresh caught Idaho trout!

food is best when colorful! The original recipe didn't call for so much color :)

food is best when colorful! The original recipe didn’t call for so much color 🙂

finished roasted veggies, lightly tossed in the vinaigrette

finished roasted veggies, lightly tossed in the vinaigrette

a full, beautiful, colorful , fresh, and summery meal

a full, beautiful, colorful , fresh, and summery meal

cheers krista

 

brass blossom

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