Herb-Crusted Trout with Roasted Veggies
Enjoy the vibrant flavors of baked herb-crusted trout, perfectly seasoned with a blend of fresh herbs and crunchy nuts. This anti-inflammatory dish pairs beautifully with a medley of roasted vegetables, making for a nutritious and flavorful meal that will leave you satisfied and invigorated.
ingredients
- 4 fresh trout fillets (6 oz each)
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh basil, finely chopped
- 1/2 cup walnuts, finely chopped
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 cups assorted vegetables (bell peppers, zucchini, carrots)
- 1 tbsp balsamic vinegar
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a mixing bowl, combine parsley, basil, walnuts, olive oil, garlic, lemon zest, salt, and pepper.
- 3.
Place trout fillets on a baking sheet lined with parchment paper.
- 4.
Spread the herb-nut mixture evenly over the top of each fillet, pressing lightly to adhere.
- 5.
Chop the vegetables into bite-sized pieces and place them in a separate bowl.
- 6.
Drizzle the vegetables with balsamic vinegar, and season with salt and pepper. Toss to coat.
- 7.
Arrange the seasoned vegetables around the trout on the baking sheet.
- 8.
Bake for 15-20 minutes, or until the trout flakes easily with a fork and the vegetables are tender and lightly caramelized.
- 9.
Serve warm, garnished with fresh herbs if desired.
Releated Recipes
