Zesty Trout with Sweet Potato & Green Beans
Experience a burst of flavors with this Zesty Trout dish, featuring tender sweet potatoes, fresh green beans, and savory chives. The crunchy, roasted peanuts add an unexpected twist, complementing the delicate trout for an elevated meal that is both nutritious and satisfying. Perfect for weeknight dinners or elegant gatherings, this recipe will impress your taste buds and guests alike.
ingredients
- 4 trout fillets (6 oz each)
- 2 medium sweet potatoes, peeled and cubed
- 1 lb fresh green beans, trimmed
- 1/4 cup chives, chopped
- 1/2 cup peanuts, roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Lemon wedges for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Toss the cubed sweet potatoes with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes, or until tender.
- 3.
In a small bowl, whisk together the remaining olive oil, soy sauce, and honey.
- 4.
Place the trout fillets on another baking sheet and drizzle with the soy sauce mixture. Bake in the oven for 12-15 minutes, or until cooked through and flaky.
- 5.
Meanwhile, blanch the green beans in boiling water for 3-4 minutes until bright and crisp. Drain and transfer them to an ice bath to stop the cooking.
- 6.
In a large serving bowl, combine the roasted sweet potatoes, blanched green beans, chopped chives, and peanuts. Toss well to combine.
- 7.
Serve the trout fillets on a bed of the sweet potato mixture, garnished with lemon wedges.
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