eCook Meal
Aromatic Roasted Trout
with whole spices, roasted gem squash & Danish-style feta
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R227.74
for 4 servings · R56.93 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
-
Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Fresh Dill needs 15 gMild Dill Gherkins 780 g 780 g at R63.99 · 2% of packR1.23
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Gem Squash needs 4Gem Squash 1 kg R32.99 · whole pack (size can't be divided)R32.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Rainbow Trout Fillets needs 4Rainbow Trout Side 220 g R139.99 · whole pack (size can't be divided)R139.99
Not in the Woolies basket — source these elsewhere:
- Aromatic Spices
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Aromatic Roasted Trout?
The preparation time for Aromatic Roasted Trout with whole spices, roasted gem squash & Danish-style feta is between 15 and 30 minutes.
What is the total time required to make Aromatic Roasted Trout with whole spices, roasted gem squash & Danish-style feta?
The total time required to make Aromatic Roasted Trout with whole spices, roasted gem squash & Danish-style feta is between 35 and 50 minutes.
How many servings does Aromatic Roasted Trout provide?
4 servings
What are the main ingredients in Aromatic Roasted Trout?
Aromatic Spices, Cucumber, Dill, Feta, Fish, Gem Squash, Green Leaves, Lemon Juice, Rainbow Trout Fillets
What is the nutritional information of Aromatic Roasted Trout?
Calories: 353, Carbs: 18 grams, Fat: grams, Protein: 33.6 grams, Sugar: 3.6 grams, Salt: 273 grams
How do I prepare Aromatic Roasted Trout?
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. 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! 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. 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.
What should be prepared from my kitchen to make Aromatic Roasted Trout?
Aromatic Spices, Cucumber, Dill, Feta, Fish, Gem Squash, Green Leaves, Lemon Juice, Rainbow Trout Fillets
How many calories does Aromatic Roasted Trout have?
353 calories
How much fat content does Aromatic Roasted Trout have?
grams