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
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
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
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.
Frequently Asked Questions
What is the preparation time for Roast Butternut & Rainbow Trout?
The preparation time for Roast Butternut & Rainbow Trout with a fresh green salad & toasted almonds is between 15 and 30 minutes.
What is the total time required to make Roast Butternut & Rainbow Trout with a fresh green salad & toasted almonds?
The total time required to make Roast Butternut & Rainbow Trout with a fresh green salad & toasted almonds is between 40 and 55 minutes.
How many servings does Roast Butternut & Rainbow Trout provide?
4 servings
What are the main ingredients in Roast Butternut & Rainbow Trout?
Almonds, Butternut, Danish-style Feta, Fish, Lemon Juice, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves
What is the nutritional information of Roast Butternut & Rainbow Trout?
Calories: 454, Carbs: 30 grams, Fat: grams, Protein: 35.4 grams, Sugar: 6.7 grams, Salt: 253 grams
How do I prepare Roast Butternut & Rainbow Trout?
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.
What should be prepared from my kitchen to make Roast Butternut & Rainbow Trout?
Almonds, Butternut, Danish-style Feta, Fish, Lemon Juice, Rainbow Trout Fillet, Rainbow Trout Fillets, Salad Leaves
How many calories does Roast Butternut & Rainbow Trout have?
454 calories
How much fat content does Roast Butternut & Rainbow Trout have?
grams
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