Baked Trout with Roasted Vegetables

Baked Trout with Roasted Vegetables

  • Preparation 20 min
  • Cooking 25 min
  • Servings 4
Featured in RICARDO Magazine (FALL 2015)
  • Gluten-free
  • Nut-free
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Ingredients

    • 2 bell peppers, seeded and cubed
    • 1 onion, thinly sliced
    • 2 tbsp (30 ml) olive oil
    • 3/4 lb (340 g) Brussels sprouts, trimmed and blanched 7 minutes in salted boiling water
    • 2 trout fillets, with the skin (about 3/4 lb/340 g each)
    • 1/4 cup (11 g) fresh basil, thinly sliced
    • 1/4 cup (60 ml) mayonnaise
    • 2 tbsp (30 ml) water
    • Salt and pepper

Preparation

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