Smoked Trout with Autumn Vegetables

Name: Smoked Trout with Autumn Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Smoked trout Filets; 1 medium-sized butternut squash, peeled, deseeded, and cut into 1-inch chunks; 2 ears of corn, husks and silks removed, kernels sliced off; 1 small zucchini quartered and sliced; 1 small summer squash quartered and sliced; 2 beets cut into ½-inch chunks; 1 red bell pepper, chopped into 1-inch pieces; 1 Large Red Onion chopped onto 1-inch pieces; 8-10 Brussels sprouts, halved; 4 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon each fresh rosemary and thyme finely chopped; Zest from one lemon; Salt and freshly ground pepper, to taste; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 tablespoon fresh parsley, finely chopped; 1 tablespoon fresh dill, finely chopped; Salt and freshly ground pepper, to taste

Sep 15, 2023Courtney Johnston

Smoked Trout with Autumn Vegetables

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Courtney Johnston

Servings

Prep Time

30 minutes

Cook Time

25-30 minutes

Experience the Perfect Autumn Pairing. In this recipe, you'll uncover the exquisite harmony between the subtle smokiness of trout and the heartwarming essence of autumn vegetables, all united by a zesty lemon and herb dressing. The end result is not only a treat for your palate but also a visually captivating dish, equally suitable for a special occasion or a comforting weeknight meal.

So, don't resist the allure of autumn; prepare to delight your taste buds and leave a lasting impression on your dinner guests with this delectable flavor combination.

Image of Smoked Trout with Autumn Vegetables

Ingredients

2 Smoked trout Filets

For the Vegetables

1 medium-sized butternut squash, peeled, deseeded, and cut into 1-inch chunks
2 ears of corn, husks and silks removed, kernels sliced off
1 small zucchini quartered and sliced
1 small summer squash quartered and sliced
2 beets cut into ½-inch chunks
1 red bell pepper, chopped into 1-inch pieces
1 Large Red Onion chopped onto 1-inch pieces
8-10 Brussels sprouts, halved
4 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon each fresh rosemary and thyme finely chopped
Zest from one lemon
Salt and freshly ground pepper, to taste

For the Dressing

1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
Salt and freshly ground pepper, to taste

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Directions

Preparing the Vegetables

Preheat your oven to 425°F and take the trout out of the fridge to allow it to come to room temperature.
In a large mixing bowl, combine the olive oil, minced garlic, lemon zest, chopped herbs and a generous sprinkle of salt and pepper.
Add in all the chopped vegetables and toss until they're evenly seasoned.
Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper or a silicone mat. You may need to use 2 trays depending on the size of them.
Roast for about 20-30 minutes or until the vegetables are tender and slightly caramelized. Turn the vegetables once halfway through to ensure even cooking.

Prepare the Dressing

While the vegetable are cooking, mix olive oil, lemon juice, parsley, and dill in a small jar. Season with salt and pepper to taste and then shake well

Assembly:

Once the vegetables are done, divide them on individual plates or server on a large platter.
Place the smoked trout fillets atop the vegetables. The heat from the veggies will warm the trout just enough to release all the flavor.
Drizzle the veggies and trout generously with the herb dressing just before serving. Enjoy .

Smoked Trout with Autumn Vegetables