What are the main ingredients in Herbed Rainbow Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Herbed Rainbow Trout?

Calories: 330, Carbs: 25 grams, Fat: grams, Protein: 32.5 grams, Sugar: 8.3 grams, Salt: 785 grams

How do I prepare Herbed Rainbow Trout?

PREP STEP: Rinse the mixed herbs and pick the parsley. Finely chop the parsley leaves and the dill. Set aside. HERBY YOGHURT: In a small bowl, loosen the yoghurt with a splash of water. Mix through ¼ of the chopped herbs and season. Set aside. WHAT A FEAST!: Plate up the roasted veg and serve the trout alongside. Drizzle it all with the herby yoghurt and garnish with any remaining fresh herbs. Dive in, Chef! ROAST VEGGIES: Preheat the oven to 200°C. Spread the carrot wedges and the beetroot chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). FRY THE FISH: Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Coat in the NOMU rub and seasoning. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds.

What should be prepared from my kitchen to make Herbed Rainbow Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Herbed Rainbow Trout

A delightful combo for a delicious, hassle-free meal! Savour the goodness of roasted carrots & beets paired with tasty trout fillets. Drizzled with a herby yoghurt and topped with fresh herbs, this dish is a burst of natural flavours that’s as easy to enjoy as it is to make.

Herbed Rainbow Trout

with roasted carrot & beetroot

Hands on Time: 15 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Carrot
Fish
Greek Yoghurt
Mixed Herbs
NOMU Seafood Rub
Rainbow Trout Fillet
Rainbow Trout Fillets

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

ROAST VEGGIES
Preheat the oven to 200°C. Spread the carrot wedges and the beetroot chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Rinse the mixed herbs and pick the parsley. Finely chop the parsley leaves and the dill. Set aside.
HERBY YOGHURT
In a small bowl, loosen the yoghurt with a splash of water. Mix through ¼ of the chopped herbs and season. Set aside.
FRY THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Coat in the NOMU rub and seasoning. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds.
WHAT A FEAST!
Plate up the roasted veg and serve the trout alongside. Drizzle it all with the herby yoghurt and garnish with any remaining fresh herbs. Dive in, Chef!

Carrot - 120g
Beetroot - 150g
Mixed Herbs - 6g
Greek Yoghurt - 30ml
Rainbow Trout Fillet - 1
NOMU Seafood Rub - 10ml

Download the Recipe

Serves 2

ROAST VEGGIES
Preheat the oven to 200°C. Spread the carrot wedges and the beetroot chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Rinse the mixed herbs and pick the parsley. Finely chop the parsley leaves and the dill. Set aside.
HERBY YOGHURT
In a small bowl, loosen the yoghurt with a splash of water. Mix through ¼ of the chopped herbs and season. Set aside.
FRY THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Coat in the NOMU rub and seasoning. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds.
WHAT A FEAST!
Plate up the roasted veg and serve the trout alongside. Drizzle it all with the herby yoghurt and garnish with any remaining fresh herbs. Dive in, Chef!

Carrot - 240g
Beetroot - 300g
Mixed Herbs - 10g
Greek Yoghurt - 60ml
Rainbow Trout Fillets - 2
NOMU Seafood Rub - 20ml

Download the Recipe

Serves 3

ROAST VEGGIES
Preheat the oven to 200°C. Spread the carrot wedges and the beetroot chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
Rinse the mixed herbs and pick the parsley. Finely chop the parsley leaves and the dill. Set aside.
HERBY YOGHURT
In a small bowl, loosen the yoghurt with a splash of water. Mix through ¼ of the chopped herbs and season. Set aside.
FRY THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Coat in the NOMU rub and seasoning. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds.
WHAT A FEAST!
Plate up the roasted veg and serve the trout alongside. Drizzle it all with the herby yoghurt and garnish with any remaining fresh herbs. Dive in, Chef!

Carrot - 360g
Beetroot - 450g
Mixed Herbs - 16g
Greek Yoghurt - 90ml
Rainbow Trout Fillets - 3
NOMU Seafood Rub - 30ml

Download the Recipe

Serves 4

ROAST VEGGIES
Preheat the oven to 200°C. Spread the carrot wedges and the beetroot chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
Rinse the mixed herbs and pick the parsley. Finely chop the parsley leaves and the dill. Set aside.
HERBY YOGHURT
In a small bowl, loosen the yoghurt with a splash of water. Mix through ¼ of the chopped herbs and season. Set aside.
FRY THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Coat in the NOMU rub and seasoning. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds.
WHAT A FEAST!
Plate up the roasted veg and serve the trout alongside. Drizzle it all with the herby yoghurt and garnish with any remaining fresh herbs. Dive in, Chef!