The perfect option for a quick & easy weeknight dinner awaits you! This beautifully roasted spice-rubbed trout fillet is accompanied by roasted gem squash and a fresh green salad loaded with cucumber & creamy feta. Simple yet so-fish-ticated!
Aromatic Roasted Trout
Aromatic Roasted Trout
with whole spices, roasted gem squash & Danish-style feta
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Aromatic Spices
- Cucumber
- Danish-style Feta
- Fish
- Fresh Dill
- Gem Squash
- Green Leaves
- Lemon Juice
- Rainbow Trout Fillet
- Rainbow Trout Fillets
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Pestle & Mortar (optional)
ROASTED GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil, and season to taste. Roast in the hot oven for 25-30 minutes until cooked through and soft.
SPICE AROMA
Using a pestle and mortar or the back of a sturdy knife, finely crush the aromatic spices. Alternatively, roughly chop. Place a pan over medium heat. When hot, dry toast the spices for 1-2 minutes until fragrant, shifting constantly. Remove from the pan and place in a bowl with a drizzle of oil and seasoning. Pat the trout fillet dry with paper towel, then use your fingers to rub ¾ of the spice mixture into the flesh-side of the trout fillet.
FRESH SALAD
In a salad bowl, toss the rinsed green leaves together with the cucumber half-moons, ½ of the chopped dill, ½ of the lemon juice, ½ of the drained feta, a drizzle of oil, and seasoning.
ALMOST THERE…
Once the gem squash has 5-10 minutes remaining, brush with the remaining aromatic spices and crumble over the remaining feta. Return to the oven along with the trout fillet, placed skin-side down on the tray. Roast for the remaining time or until cooked to your preference.
TIME TO EAT
Plate up the flaky trout, drizzle over the remaining lemon juice, and side with the roasted gem squash. Pile up the fresh salad alongside, and garnish it all with the remaining chopped dill. Beautiful, Chef!
Gem Squash - 1
Aromatic Spices - 27,5ml
Rainbow Trout Fillet - 1
Green Leaves - 20g
Cucumber - 100g
Fresh Dill - 4g
Lemon Juice - 10ml
Danish-style Feta - 20g
ROASTED GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil, and season to taste. Roast in the hot oven for 25-30 minutes until cooked through and soft.
SPICE AROMA
Using a pestle and mortar or the back of a sturdy knife, finely crush the aromatic spices. Alternatively, roughly chop. Place a pan over medium heat. When hot, dry toast the spices for 1-2 minutes until fragrant, shifting constantly. Remove from the pan and place in a bowl with a drizzle of oil and seasoning. Pat the trout fillets dry with paper towel, then use your fingers to rub ¾ of the spice mixture into the flesh-side of the trout fillets.
FRESH SALAD
In a salad bowl, toss the rinsed green leaves together with the cucumber half-moons, ½ of the chopped dill, ½ of the lemon juice, ½ of the drained feta, a drizzle of oil, and seasoning.
ALMOST THERE…
Once the gem squash has 5-10 minutes remaining, brush with the remaining aromatic spices and crumble over the remaining feta. Return to the oven along with the trout fillets, placed skin-side down on the tray. Roast for the remaining time or until cooked to your preference.
TIME TO EAT
Plate up the flaky trout, drizzle over the remaining lemon juice, and side with the roasted gem squash. Pile up the fresh salad alongside, and garnish it all with the remaining chopped dill. Beautiful, Chef!
Gem Squash - 2
Aromatic Spices - 55ml
Rainbow Trout Fillets - 2
Green Leaves - 40g
Cucumber - 200g
Fresh Dill - 8g
Lemon Juice - 20ml
Danish-style Feta - 40g
ROASTED GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and soft.
SPICE AROMA
Using a pestle and mortar or the back of a sturdy knife, finely crush the aromatic spices. Alternatively, roughly chop. Place a pan over medium heat. When hot, dry toast the spices for 1-2 minutes until fragrant, shifting constantly. Remove from the pan and place in a bowl with a drizzle of oil and seasoning. Pat the trout fillets dry with paper towel, then use your fingers to rub ¾ of the spice mixture into the flesh-side of the trout fillets.
FRESH SALAD
In a salad bowl, toss the rinsed green leaves together with the cucumber half-moons, ½ of the chopped dill, ½ of the lemon juice, ½ of the drained feta, a drizzle of oil, and seasoning.
ALMOST THERE…
Once the gem squash has 5-10 minutes remaining, brush with the remaining aromatic spices and crumble over the remaining feta. Return to the oven along with the trout fillets, placed skin-side down on the tray. Roast for the remaining time or until cooked to your preference.
TIME TO EAT
Plate up the flaky trout, drizzle over the remaining lemon juice, and side with the roasted gem squash. Pile up the fresh salad alongside, and garnish it all with the remaining chopped dill. Beautiful, Chef!
Gem Squash - 3
Aromatic Spices - 82,5ml
Rainbow Trout Fillets - 3
Green Leaves - 60g
Cucumber - 300g
Fresh Dill - 12g
Lemon Juice - 30ml
Danish-style Feta - 60g
ROASTED GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and soft.
SPICE AROMA
Using a pestle and mortar or the back of a sturdy knife, finely crush the aromatic spices. Alternatively, roughly chop. Place a pan over medium heat. When hot, dry toast the spices for 1-2 minutes until fragrant, shifting constantly. Remove from the pan and place in a bowl with a drizzle of oil and seasoning. Pat the trout fillets dry with paper towel, then use your fingers to rub ¾ of the spice mixture into the flesh-side of the trout fillets.
FRESH SALAD
In a salad bowl, toss the rinsed green leaves together with the cucumber half-moons, ½ of the chopped dill, ½ of the lemon juice, ½ of the drained feta, a drizzle of oil, and seasoning.
ALMOST THERE…
Once the gem squash has 5-10 minutes remaining, brush with the remaining aromatic spices and crumble over the remaining feta. Return to the oven along with the trout fillets, placed skin-side down on the tray. Roast for the remaining time or until cooked to your preference.
TIME TO EAT
Plate up the flaky trout, drizzle over the remaining lemon juice, and side with the roasted gem squash. Pile up the fresh salad alongside, and garnish it all with the remaining chopped dill. Beautiful, Chef!
Gem Squash - 4
Aromatic Spices - 110ml
Rainbow Trout Fillets - 4
Green Leaves - 80g
Cucumber - 400g
Fresh Dill - 15g
Lemon Juice - 40ml
Danish-style Feta - 80g
Woolies Products in this dish
