Flaky trout fillet is served alongside an array of vibrant roasted vegetables including butternut, onions and radish. Once roasted to golden perfection, these veggies are mixed with sun-dried tomato & pickled pepper. Finished off with a fresh tomato salad, this dish has everything and more!
Rainbow Trout & Two Tomato Salads
Rainbow Trout & Two Tomato Salads
with golden butternut & sun-dried tomato
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butternut
- Fish
- NOMU Seafood Rub
- Pickled Bell Peppers
- Radish
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Red Onion
- Red Onions
- Salad Leaves
- Sun-Dried Tomatoes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROASTED VEG
Preheat the oven to 200°C. Place the butternut chunks, the halved radish, ½ the tomato wedges, and the onion wedges on a roasting tray. Coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SPICED TROUT
When the veg has 10 minutes remaining, pat the trout dry with some paper towel. Coat the flesh in the rub and seasoning. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference.
TOMATO SALAD 2 WAYS
In a bowl, combine the remaining tomato wedges, the rinsed salad leaves, a drizzle of oil, and seasoning. When the veg is done roasting, place in a bowl. Add the drained sun-dried tomatoes and the chopped pickled peppers. Toss until fully combined.
NO DOUBT THIS TROUT IS DELISH!
Plate up the flaky trout. Side with the golden roasted veg and the tomato salad. Dig in, Chef!
Butternut - 250g
Radish - 20g
Tomato - 1
Red Onion - 1
Rainbow Trout Fillet - 1
NOMU Seafood Rub - 10ml
Salad Leaves - 20g
Sun-dried Tomatoes - 20g
Pickled Bell Peppers - 10g
ROASTED VEG
Preheat the oven to 200°C. Place the butternut chunks, the halved radish, ½ the tomato wedges, and the onion wedges on a roasting tray. Coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SPICED TROUT
When the veg has 10 minutes remaining, pat the trout dry with some paper towel. Coat the flesh in the rub and seasoning. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference.
TOMATO SALAD 2 WAYS
In a bowl, combine the remaining tomato wedges, the rinsed salad leaves, a drizzle of oil, and seasoning. When the veg is done roasting, place in a bowl. Add the drained sun-dried tomatoes and the chopped pickled peppers. Toss until fully combined.
NO DOUBT THIS TROUT IS DELISH!
Plate up the flaky trout. Side with the golden roasted veg and the tomato salad. Dig in, Chef!
Butternut - 500g
Radish - 40g
Tomato - 1
Red Onion - 1
Rainbow Trout Fillets - 2
NOMU Seafood Rub - 20ml
Salad Leaves - 40g
Sun-dried Tomatoes - 40g
Pickled Bell Peppers - 20g
ROASTED VEG
Preheat the oven to 200°C. Place the butternut chunks, the halved radish, ½ the tomato wedges, and the onion wedges on a roasting tray. Coat in oil, and season. Use two trays if necessary. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SPICED TROUT
When the veg has 10 minutes remaining, pat the trout dry with some paper towel. Coat the flesh in the rub and seasoning. Place a large pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference.
TOMATO SALAD 2 WAYS
In a bowl, combine the remaining tomato wedges, the rinsed salad leaves, a drizzle of oil, and seasoning. When the veg is done roasting, place in a bowl. Add the drained sun-dried tomatoes and the chopped pickled peppers. Toss until fully combined.
NO DOUBT THIS TROUT IS DELISH!
Plate up the flaky trout. Side with the golden roasted veg and the tomato salad. Dig in, Chef!
Butternut - 750g
Radish - 60g
Tomatoes - 2
Red Onions - 2
Rainbow Trout Fillets - 3
NOMU Seafood Rub - 30ml
Salad Leaves - 60g
Sun-dried Tomatoes - 60g
Pickled Bell Peppers - 30g
ROASTED VEG
Preheat the oven to 200°C. Place the butternut chunks, the halved radish, ½ the tomato wedges, and the onion wedges on a roasting tray. Coat in oil, and season. Use two trays if necessary. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SPICED TROUT
When the veg has 10 minutes remaining, pat the trout dry with some paper towel. Coat the flesh in the rub and seasoning. Place a large pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference.
TOMATO SALAD 2 WAYS
In a bowl, combine the remaining tomato wedges, the rinsed salad leaves, a drizzle of oil, and seasoning. When the veg is done roasting, place in a bowl. Add the drained sun-dried tomatoes and the chopped pickled peppers. Toss until fully combined.
NO DOUBT THIS TROUT IS DELISH!
Plate up the flaky trout. Side with the golden roasted veg and the tomato salad. Dig in, Chef!
Butternut - 1kg
Radish - 80g
Tomatoes - 2
Red Onions - 2
Rainbow Trout Fillets - 4
NOMU Seafood Rub - 40ml
Salad Leaves - 80g
Sun-dried Tomatoes - 80g
Pickled Bell Peppers - 40g
Woolies Products in this dish
