Grilled trout with root vegetables and salsa verde

Grilled trout with root vegetables and salsa verde

By
From
Heart Disease
Serves
1

This is such a vibrant dish and is awash with fresh flavours and beautiful colours.

Ingredients

Quantity Ingredient
1/2 raw beetroot, cut into wedges
1 large carrot, cut into wedges
or a handful baby carrots
1 small parsnip, cut into wedges
2 tablespoons olive oil, or more to taste, plus more for the root vegetables
low-sodium salt
freshly ground black pepper
small bunch parsley
small bunch mint
small bunch basil
1 garlic clove, finely chopped
2 teaspoons capers, drained and rinsed
1 teaspoon white wine vinegar
1 large trout fillet

Method

  1. Preheat the oven to 200°C.
  2. Place the chopped root vegetables into a roasting tin. Drizzle with a little olive oil, add a generous pinch of low-sodium salt and pepper and mix well. Roast in the top of the hot oven for about 30 minutes, until they are all soft and beginning to turn golden.
  3. Meanwhile, tip the parsley, mint, basil, garlic, capers, vinegar and the 2 tablespoons of olive oil into a blender and blend at a slow speed to maintain a coarse texture. Add more oil, if you prefer.
  4. Preheat the grill. Place the trout under the hot grill for 15 minutes, turning occasionally, until a golden crispiness begins to form on the fillet.
  5. Stack the root vegetables in the centre of a plate. Top with the trout fillet (or just serve the trout and vegetables alongside), then drizzle a generous amount of salsa verde over the top.

Note

  • Good source of omega 3 fatty acids, magnesium, ajoene, oleic acid, nitrates and soluble fibre.
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