Vegetable Baked Trout

Name: Vegetable Baked Trout
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 4 red potatoes (small, cut into 1-inch cubes); 1 cup fresh green beans (cut into 2-inch pieces); 8-10 frozen pearl onions; 1/2 tsp salt (divided use); 4 cloves garlic (minced, divided use); 2 slices trout fillets (6 ounces); 1/4 cup Greek or ripe olives (pitted, halved); 3 tsp fresh parsley (minced, divided use); 1/4 tsp black pepper; 2 plum tomatoes (chopped); 1/4 cup white wine

Trout is arranged over a bed of potatoes, green beans, and onions, then roasted with olives and tomatoes.

1h 10m

Easy

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Ingredients

red potatoes (small, cut into 1-inch cubes) 4

fresh green beans (cut into 2-inch pieces) 1 cup

frozen pearl onions 8-10

salt (divided use) 1/2 tsp

garlic (minced, divided use) 4 cloves

trout fillets (6 ounces) 2 slices

Greek or ripe olives (pitted, halved) 1/4 cup

fresh parsley (minced, divided use) 3 tsp

black pepper 1/4 tsp

plum tomatoes (chopped) 2

white wine 1/4 cup

Instructions

Step 1

In a large pot, combine potatoes, beans, and onions; add water to cover. Add 1/4 tsp salt. Bring to a boil; reduce to low heat. Cover and simmer for 10-15 minutes until beans and onions are crisp-tender; drain.

Step 2

Arrange vegetables in a single layer in a shallow 2-quart baking dish coated with cooking spray. Top with half of the garlic. Place trout skin-side down on the vegetables. Sprinkle with olives, 1.5 tsp parsley, pepper, and remaining salt and garlic. Top with tomatoes and remaining parsley.