Fear no fish. Cooking fish quickly at a high heat results in perfectly-cooked trout, every time (not to mention a side of crisp roasted veggies, to boot). What You Get
McFarland Springs marinated trout
Chermoula (green herb sauce)What You’ll Need
Olive oilMakes 3 servingsActive Time:
5 minsTotal Time:
25-30 minsStep 1
Preheat your oven for 475°F. Line a sheet pan with foil or parchment.Step 2
Trim and rinse the baby carrots, and add to a bowl with the cauliflower florets. Toss the vegetables with a big glug of olive oil and a sprinkle of salt. Arrange over ⅔ of the lined sheet pan, leaving room for the trout. Bake for 15-20 minutes until cauliflower and carrots a browningStep 3
Once vegetables look about done, remove the pan from the oven and add the trout portions next to the vegetables. Drizzle the fish with a bit of olive oil and salt, and place the sheet pan back in the oven to bake for 4-5 minutes more. Step 4
Remove from the oven and check the fish for doneness — it should no longer be translucent and should flake easily. Serve the fish with the roasted vegetables and finish with a squeeze of lemon and a drizzle of chermoula.Contains:
Brava is the first Pure Light Cooking™ countertop oven that can cook and sear foods to different temperatures twice as fast, and all on a single tray.
Want to cook this meal with your Brava oven? Check out this recipe on the Brava App for iOs or Android.