This recipe combines the delicate smokiness of trout with the bountiful harvest of fall vegetables, and a vibrant citrus and herb dressing. As the leaves change color and the air turns crisp, there's no better time to gather around the table and savor the rich, earthy tastes of the season.
Smoked Trout with Autumn Vegetables
Rated 5.0 stars by 1 users
Category
Smoked Trout
Servings
4
Prep Time
30 minutes
Cook Time
25-30 minutes
Author:
Courtney Johnston
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.
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 chunksÂ
- 1 red bell pepper, chopped into 1-inch pieces
- 1 Large Red Onion chopped onto 1-inch piecesÂ
- 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 lemonÂ
- 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
For the Vegetables
For the Dressing
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 .
