Baked Trout with Vegetables

Ingredients

• frozen rainbow trout5.71 oz (162 g)
• fine salt0.05 oz (1.5 g)
• Mediterranean herb blend0.04 oz (1 g)
• lemon0.18 oz (5 g)
• extra-virgin olive oil0.35 oz (10 g)
• eggplantGrilled vegetables2.4 oz (68 g)
• zucchiniGrilled vegetables2.72 oz (77 g)
• cherry tomatoesGrilled vegetables1.69 oz (48 g)
• yellow onionGrilled vegetables2.12 oz (60 g)
• sweet bell pepperGrilled vegetables1.8 oz (51 g)
• prepared balsamic vinaigretteGrilled vegetables0.71 oz (20 g)
• lemonFor serving0.35 oz (10 g)

Directions

1. Scale and gut the trout and remove the gills.
2. Cut the eggplant and zucchini into 1/4-inch (5 mm) slices.
3. Quarter the bell pepper.
4. Cut the onion into 1/4-inch (5 mm) rings.
5. Toss the vegetables with the dressing.
6. Season the trout with salt and spices and drizzle with lemon juice and olive oil.
7. Bake at 375–410°F (190–210°C) for 10–15 minutes, until cooked.
8. Cook the vegetables in a skillet or on the grill until tender.
9. Arrange the vegetables on a plate and place the trout alongside.
10. Garnish with a lemon wedge.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.