Crank up the oven for crispy roast veggies, then slide a piece of trout onto the same pan during the last few minutes of cooking. The fillets are so slender, they’re ready to flake in a flash.
What You Get
Chermoula (Moroccan herb sauce)
What You’ll Need
Makes 3 servings
Active Time: 10 minutes
Total Time: 30 minutes
Preheat the oven to 475°F. Line a sheet pan with foil or parchment.
Trim the carrots and cut them into bite-size pieces. In a bowl, combine the carrots and cauliflower florets, drizzle with 2 tablespoons olive oil, season with salt, and toss to coat. Arrange over two-thirds of the prepared pan, leaving room for the trout. Roast until the carrots and cauliflower are tender and starting to brown, 15 to 20 minutes.
When the vegetables are ready, add the trout to the pan. Drizzle the fish with olive oil and season with salt. Return the pan to the oven and continue roasting until the trout flakes easily when pierced with a fork but is still pink at the center, 4 to 5 minutes longer.
Transfer the trout to plates, with the roasted vegetables on the side. Drizzle generously with the chermoula, finish with a squeeze of lemon, and serve warm.
Brava is the first Pure Light CookingTM 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.