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
Baby carrots
Cauliflower florets
McFarland Springs marinated trout
Lemon
Chermoula (green herb sauce)

What You’ll Need
Salt
Olive oil

Makes 3 servings

Active Time: 5 mins
Total Time: 25-30 mins

Step 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 browning

Step 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.