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Roasted Rainbow Trout with Rainbow Vegetables brings the term "eating with your eyes" clearly into focus with this delicious and healthy recipe.


  • ▢1 pound rainbow trout fillet

  • ▢1 small yellow summer squash diced into ¼" pieces

  • ▢1 small green zucchini diced into ¼" pieces

  • ▢1 red bell pepper seeded and diced into ¼" pieces

  • ▢1 orange bell pepper seeded and diced into ¼" pieces

  • ▢1½ cups chopped small broccoli florets

  • ▢1 small red onion chopped into ¼" pieces

  • ▢½ cup grape tomatoes halved

  • ▢1½ tablespoons olive oil divided

  • ▢2½ teaspoons coarse salt

  • ▢1 teaspoon black pepper

  • ▢1 teaspoon dried dill weed

  • ▢5-6 lemon slices to cover the fillet


  • Preheat the oven to 400-degrees.

  • Drizzle ½ tablespoon of oil onto a rimmed baking sheet and then spread it evenly over the entire surface.

  • Place the fish fillet in the center of the baking sheet. Set aside.

  • Add all the prepared vegetables to a large bowl and add 1½ tablespoons of olive oil, 2 teaspoons coarse salt, and ½ teaspoon black pepper. Toss well to combine all the ingredients.

  • Pour the vegetables onto the baking sheet to surround the fish fillet entirely.

  • Season the fish with the remaining salt and pepper, and sprinkle evenly with the dill weed.

  • Top with fish evenly with the lemon slices and roast in the preheated oven for 25-30 minutes, or until the fish registers 145-degrees on an instant-read thermometer.

  • To serve, portion the fish into 6 pieces, and spoon the vegetables over, or next to, the fish.

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