One-Pan Local Trout with Cauliflower & Baby Carrots
Notes From The Producer
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.
Time: 10 min active, 25 min total. Makes 3-4 servings.