A carb conscious indulgence. Crispy-skinned rainbow trout fillet served with vibrant roasted root veg. It is sided with a parsley salad tossed in rocket pesto. A final crunch of pumpkin seeds finishes off this fabulous dish!
Rainbow Trout & Root Veg
Rainbow Trout & Root Veg
with roasted beetroot, butternut & chickpeas
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot
- Butternut
- Chickpeas
- Fish
- Fresh Parsley
- NOMU One for All
- Pesto Princess Rocket Pesto
- Pumpkin Seeds
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RAINBOW VEG
Preheat the oven to 200°C. Spread out the butternut chunks, drained chickpeas, and the beetroot chunks on a roasting tray. Coat in oil, the rub, and a little seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
PESTO SALAD
Loosen the rocket pesto with water or oil in 5ml increments until drizzling consistency. In a bowl, combine the rinsed salad leaves, ¾ of the chopped parsley, and ½ the loosened pesto. Toss until coated, season to taste, and set aside.
TROUT TIME
Pat the trout dry with some paper towel. Return the pan to 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. Remove from the pan on completion.
RAINBOW VEGGIES + RAINBOW TROUT
Serve up a generous portion of crisp roasted veggies and side with the trout. Drizzle with the remaining pesto (to taste). Sprinkle the toasted pumpkin seeds over the salad and serve it on the side. Garnish with the remaining parsley. Grub’s up, Chef!
Butternut - 250g
Chickpeas - 60g
Beetroot - 200g
NOMU One for All - 5ml
Pumpkin Seeds - 10g
Pesto Princess Rocket Pesto - 7.5ml
Salad Leaves - 20g
Fresh Parsley - 4g
Rainbow Trout Fillet - 125g
RAINBOW VEG
Preheat the oven to 200°C. Spread out the butternut chunks, drained chickpeas and beetroot chunks on a roasting tray. Coat in oil, the rub, and a little seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
PESTO SALAD
Loosen the rocket pesto with water or oil in 5ml increments until drizzling consistency. In a bowl, combine the rinsed salad leaves, ¾ of the chopped parsley, and ½ the loosened pesto. Toss until coated, season to taste, and set aside.
TROUT TIME
Pat the trout dry with some paper towel. Return the pan to 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. Remove from the pan on completion.
RAINBOW VEGGIES + RAINBOW TROUT
Serve up a generous portion of crisp roasted veggies and side with the trout. Drizzle with the remaining pesto (to taste). Sprinkle the toasted pumpkin seeds over the salad and serve it on the side. Garnish with the remaining parsley. Grub’s up, Chef!
Butternut - 500g
Chickpeas - 120g
Beetroot - 400g
NOMU One for All - 10ml
Pumpkin Seeds - 20g
Pesto Princess Rocket Pesto - 15ml
Salad Leaves - 40g
Fresh Parsley - 8g
Rainbow Trout Fillets - 250g
RAINBOW VEG
Preheat the oven to 200°C. Spread out the butternut chunks, drained chickpeas and beetroot chunks on a roasting tray. Coat in oil, the rub, and a little seasoning to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
PESTO SALAD
Loosen the rocket pesto with water or oil in 5ml increments until drizzling consistency. In a bowl, combine the rinsed salad leaves, ¾ of the chopped parsley, and ½ the loosened pesto. Toss until coated, season to taste, and set aside.
TROUT TIME
Pat the trout dry with some paper towel. Return the pan to 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. Remove from the pan on completion.
RAINBOW VEGGIES + RAINBOW TROUT
Serve up a generous portion of crisp roasted veggies and side with the trout. Drizzle with the remaining pesto (to taste). Sprinkle the toasted pumpkin seeds over the salad and serve it on the side. Garnish with the remaining parsley. Grub’s up, Chef!
Butternut - 750g
Chickpeas - 180g
Beetroot - 600g
NOMU One for All - 15ml
Pumpkin Seeds - 30g
Pesto Princess Rocket Pesto - 22.5ml
Salad Leaves - 60g
Fresh Parsley - 12g
Rainbow Trout Fillets - 375g
RAINBOW VEG
Preheat the oven to 200°C. Spread out the butternut chunks, drained chickpeas and beetroot chunks on a roasting tray. Coat in oil, the rub, and a little seasoning to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
PESTO SALAD
Loosen the rocket pesto with water or oil in 5ml increments until drizzling consistency. In a bowl, combine the rinsed salad leaves, ¾ of the chopped parsley, and ½ the loosened pesto. Toss until coated, season to taste, and set aside.
TROUT TIME
Pat the trout dry with some paper towel. Return the pan to 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. Remove from the pan on completion.
RAINBOW VEGGIES + RAINBOW TROUT
Serve up a generous portion of crisp roasted veggies and side with the trout. Drizzle with the remaining pesto (to taste). Sprinkle the toasted pumpkin seeds over the salad and serve it on the side. Garnish with the remaining parsley. Grub’s up, Chef!
Butternut - 1kg
Chickpeas - 240g
Beetroot - 800g
NOMU One for All - 20ml
Pumpkin Seeds - 40g
Pesto Princess Rocket Pesto - 30ml
Salad Leaves - 80g
Fresh Parsley - 15g
Rainbow Trout Fillets - 500g
Woolies Products in this dish
