Flaky trout fillet is served alongside an array of vibrant roasted vegetables including butternut, onions and radish. Once roasted to golden perfection, these veggies are mixed with sun-dried tomato & pickled pepper. Finished off with a fresh tomato salad, this dish has everything and more!
Rainbow Trout & Two Tomato Salads
Rainbow Trout & Two Tomato Salads
with golden butternut & sun-dried tomato
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butternut
- Fish
- NOMU Seafood Rub
- Pickled Bell Peppers
- Radish
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Red Onion
- Red Onions
- Salad Leaves
- Sun-Dried Tomatoes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROASTED VEG
Preheat the oven to 200°C. Place the Butternut chunks, the halved radish, ½ the tomato wedges, and the onion wedges on a roasting tray. Coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SPICED TROUT
When the veg has 10 minutes remaining, pat the trout dry with some paper towel. Coat the flesh in the rub and seasoning. Place a pan over 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.
Tomato SALAD 2 WAYS
In a bowl, combine the remaining tomato wedges, the rinsed salad leaves, a drizzle of oil, and seasoning. When the veg is done roasting, place in a bowl. Add the drained sun-dried Tomatoes and the chopped pickled peppers. Toss until fully combined.
NO DOUBT THIS TROUT IS DELISH!
Plate up the flaky trout. Side with the golden roasted veg and the Tomato salad. Dig in, Chef!
ROASTED VEG
Preheat the oven to 200°C. Place the Butternut chunks, the halved radish, ½ the tomato wedges, and the onion wedges on a roasting tray. Coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SPICED TROUT
When the veg has 10 minutes remaining, pat the trout dry with some paper towel. Coat the flesh in the rub and seasoning. Place a pan over 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.
Tomato SALAD 2 WAYS
In a bowl, combine the remaining tomato wedges, the rinsed salad leaves, a drizzle of oil, and seasoning. When the veg is done roasting, place in a bowl. Add the drained sun-dried Tomatoes and the chopped pickled peppers. Toss until fully combined.
NO DOUBT THIS TROUT IS DELISH!
Plate up the flaky trout. Side with the golden roasted veg and the Tomato salad. Dig in, Chef!
ROASTED VEG
Preheat the oven to 200°C. Place the Butternut chunks, the halved radish, ½ the tomato wedges, and the onion wedges on a roasting tray. Coat in oil, and season. Use two trays if necessary. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SPICED TROUT
When the veg has 10 minutes remaining, pat the trout dry with some paper towel. Coat the flesh in the rub and seasoning. Place a large pan over 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.
Tomato SALAD 2 WAYS
In a bowl, combine the remaining tomato wedges, the rinsed salad leaves, a drizzle of oil, and seasoning. When the veg is done roasting, place in a bowl. Add the drained sun-dried Tomatoes and the chopped pickled peppers. Toss until fully combined.
NO DOUBT THIS TROUT IS DELISH!
Plate up the flaky trout. Side with the golden roasted veg and the Tomato salad. Dig in, Chef!
ROASTED VEG
Preheat the oven to 200°C. Place the Butternut chunks, the halved radish, ½ the tomato wedges, and the onion wedges on a roasting tray. Coat in oil, and season. Use two trays if necessary. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SPICED TROUT
When the veg has 10 minutes remaining, pat the trout dry with some paper towel. Coat the flesh in the rub and seasoning. Place a large pan over 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.
Tomato SALAD 2 WAYS
In a bowl, combine the remaining tomato wedges, the rinsed salad leaves, a drizzle of oil, and seasoning. When the veg is done roasting, place in a bowl. Add the drained sun-dried Tomatoes and the chopped pickled peppers. Toss until fully combined.
NO DOUBT THIS TROUT IS DELISH!
Plate up the flaky trout. Side with the golden roasted veg and the Tomato salad. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Rainbow Trout & Two Tomato Salads?
The preparation time for Rainbow Trout & Two Tomato Salads with golden butternut & sun-dried tomato is between 20 and 35 minutes.
What is the total time required to make Rainbow Trout & Two Tomato Salads with golden butternut & sun-dried tomato?
The total time required to make Rainbow Trout & Two Tomato Salads with golden butternut & sun-dried tomato is between 35 and 50 minutes.
How many servings does Rainbow Trout & Two Tomato Salads provide?
4 servings
What are the main ingredients in Rainbow Trout & Two Tomato Salads?
Butternut, Fish, NOMU Seafood Rub, Pickled Bell Peppers, Radish, Rainbow Trout Fillet, Rainbow Trout Fillets, Red Onion, Red Onions, Salad Leaves, Sun-Dried Tomatoes, Tomato, Tomatoes
What is the nutritional information of Rainbow Trout & Two Tomato Salads?
Calories: 467, Carbs: 50 grams, Fat: grams, Protein: 34.2 grams, Sugar: 20.5 grams, Salt: 790 grams
How do I prepare Rainbow Trout & Two Tomato Salads?
ROASTED VEG: Preheat the oven to 200°C. Place the butternut chunks, the halved radish, ½ the tomato wedges, and the onion wedges on a roasting tray. Coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. SPICED TROUT: When the veg has 10 minutes remaining, pat the trout dry with some paper towel. Coat the flesh in the rub and seasoning. Place a pan over 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. TOMATO SALAD 2 WAYS: In a bowl, combine the remaining tomato wedges, the rinsed salad leaves, a drizzle of oil, and seasoning. When the veg is done roasting, place in a bowl. Add the drained sun-dried tomatoes and the chopped pickled peppers. Toss until fully combined. NO DOUBT THIS TROUT IS DELISH!: Plate up the flaky trout. Side with the golden roasted veg and the tomato salad. Dig in, Chef!
What should be prepared from my kitchen to make Rainbow Trout & Two Tomato Salads?
Butternut, Fish, NOMU Seafood Rub, Pickled Bell Peppers, Radish, Rainbow Trout Fillet, Rainbow Trout Fillets, Red Onion, Red Onions, Salad Leaves, Sun-Dried Tomatoes, Tomato, Tomatoes
How many calories does Rainbow Trout & Two Tomato Salads have?
467 calories
How much fat content does Rainbow Trout & Two Tomato Salads have?
grams
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