Pan Seared Trout with Roasted Vegetables
DATE: September 27, 2022
- Serves: 2
Featured product
Bohemian Rosemary
Rosemary Lemon Salt
Provence You've Been Gone
Herbes de provence
- 2 butterflied trout, head and pin bones removed
- ¼ cup gluten-free bread crumbs
- 2 tbsp olive oil + more for the vegetables
- 6 small garlic cloves, peeled and crushed
- 1 medium zucchini cut into 1" cubes
- 2 tsp Healthy On You® Provence You've Been Gone
- 2 tsp Healthy On You® Bohemian Rosemary, separated
- Microgreens for garnish
Directions
- For the tomatoes: Preheat your oven to 375 °F. Prepare a 9x13 baking sheet with parchment paper and set aside.
- In a large bowl, add the cherry tomatoes, garlic cloves, chopped zucchini, Provence You've Been Goen spice blend, a drizzle of olive oil, and a tsp of the Bohemian Rosemary sea salt.
- Add to a medium-sized sheet pan and bake for 10 minutes until the skins are split or loosened. Remove from heat and set aside.
- For the trout: Pat the filleted fish dry with paper towels sprinkle each, front and back with the bread crumbs and the remaining one tsp Bohemian Rosemary Sea Salt.
- Heat a large cast-iron skillet or another nonstick pan over medium-high heat.
- Add the olive oil, then when hot, lay the trout fillets skin side down in the pan and cook for 3-5 minutes.
- Carefully flip with a thin, wide spatula and cook on the other side for another 3-5 minutes until golden brown, nearly opaque, and the fish flakes easily with a fork.
- Serve hot with the roasted tomato, zucchini and garlic mixture and garnish with microgreen.
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Learn How to Cook
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