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Trout with Roasted Vegetables and Low Bush Cranberry Relish

Flavorful Trout with Roasted Vegetables and Relish finished dish
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This dish features succulent trout fillets marinated in a flavorful blend of Dijon mustard, Worcestershire sauce, and maple syrup, paired with a colorful medley of roasted vegetables and a tangy low bush cranberry relish. It’s a nutritious and satisfying meal that’s perfect for any occasion.

Ingredients

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  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp maple syrup
  • 4 trout fillets
  • 2 potatoes, chopped
  • 1 bell pepper, chopped
  • 1 head broccoli, chopped
  • 1 onion, chopped
  • 1 cup cranberries
  • 1/2 cup water
  • 1/4 cup vinegar
  • 1/2 tsp dried sage
  • 1/2 cup raisins
  • olive oil, salt, and pepper to taste

Instructions

  1. In a small bowl, mix together Dijon mustard, Worcestershire sauce, and maple syrup. Coat the trout fillets with the marinade and let them sit for at least 15 minutes.
  2. Preheat your oven to 400°F (200°C). Toss the chopped potatoes, bell pepper, broccoli, and onion with olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, or until tender and golden.
  3. In a saucepan, combine cranberries, water, vinegar, and dried sage. Simmer over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Stir in raisins and continue to cook until the relish is well combined and thickened.
  4. Heat a skillet over medium-high heat. Cook the marinated trout fillets for 3-4 minutes per side, or until they are crispy and cooked through.
  5. Plate the trout fillets alongside the roasted vegetables. Spoon the cranberry relish over the trout or serve on the side.

Nutrition

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