Perfectly pan-fried trout fillet is served alongside oven-roasted butternut half-moons, and an almond & feta salad. Finished off with lemon juice and you have yourself an easy-peasy weeknight dinner. Let’s dive in, Chef!
Roast Butternut & Rainbow Trout
Roast Butternut & Rainbow Trout
with a fresh green salad & toasted almonds
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Butternut
- Danish-style Feta
- Fish
- Lemon Juice
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALAD
In a salad bowl, combine ½ the lemon juice with a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, ½ the toasted nuts, and seasoning. Set aside.
TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. 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. Remove from the pan and season.
PLATE
Plate up the roasted butternut half-moons and side with the fresh green salad. Crumble the drained feta over the salad. Serve the rainbow trout alongside and drizzle with the remaining lemon juice. Garnish it all with the remaining toasted nuts.
Butternut - 250g
Almonds - 10g
Lemon Juice - 10ml
Salad Leaves - 20g
Rainbow Trout Fillet - 1
Danish-style Feta - 20g
BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALAD
In a salad bowl, combine ½ the lemon juice with a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, ½ the toasted nuts, and seasoning. Set aside.
TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. 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. Remove from the pan and season.
PLATE
Plate up the roasted butternut half-moons and side with the fresh green salad. Crumble the drained feta over the salad. Serve the rainbow trout alongside and drizzle with the remaining lemon juice. Garnish it all with the remaining toasted nuts.
Butternut - 500g
Almonds - 20g
Lemon Juice - 20ml
Salad Leaves - 40g
Rainbow Trout Fillets - 2
Danish-style Feta - 40g
BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALAD
In a salad bowl, combine ½ the lemon juice with a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, ½ the toasted nuts, and seasoning. Set aside.
TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. 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. Remove from the pan and season.
PLATE
Plate up the roasted butternut half-moons and side with the fresh green salad. Crumble the drained feta over the salad. Serve the rainbow trout alongside and drizzle with the remaining lemon juice. Garnish it all with the remaining toasted nuts.
Butternut - 750g
Almonds - 30g
Lemon Juice - 30ml
Salad Leaves - 60g
Rainbow Trout Fillets - 3
Danish-style Feta - 60g
BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALAD
In a salad bowl, combine ½ the lemon juice with a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, ½ the toasted nuts, and seasoning. Set aside.
TROUT
Return the pan to medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. 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. Remove from the pan and season.
PLATE
Plate up the roasted butternut half-moons and side with the fresh green salad. Crumble the drained feta over the salad. Serve the rainbow trout alongside and drizzle with the remaining lemon juice. Garnish it all with the remaining toasted nuts.
Butternut - 1kg
Almonds - 40g
Lemon Juice - 40ml
Salad Leaves - 80g
Rainbow Trout Fillets - 4
Danish-style Feta - 80g
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