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Ingredients

8 carrots

2 zucchini, sliced

1 Pine View Farms trout fillet

2 tablespoon honey

3 tablespoons oil

1 tablespoon mustard

2 cloves garlic, crushed

1 tablespoon dried basil 1

tablespoon dried parsley

1 tablespoon dried oregano

2 teaspoons paprika

1 teaspoon salt

¼ teaspoon black pepper

2 lemons, 1 juiced and 1 sliced

½ cup freshly grated parmesan, plus more for garnish

¼ cup fresh basil, chopped (optional)

¼ cup fresh parsley, chopped (optional)

Directions

  1. Preheat oven 400. Chop the carrots in half, and then slice again lengthwise. Coat in ½ a tablespoon of oil and salt and pepper. Place on a large baking sheet and cook in the oven for 10 minutes.
  2. While the carrots cook, mix the lemon garlic sauce by combining honey, 2 tablespoons of oil, mustard, garlic, basil, parsley, oregano, paprika, salt and pepper, and juice from 1 lemon in a small bowl. Set aside.
  3. Pat the trout fillet dry with a paper towel. When carrots are starting to soften, take them out of the oven. Move carrots around to the edges of the pan and carefully place the fillet in the center of the pan. Place the zucchini around the edges of the pan with the carrots.
  4. Pour the lemon sauce over the fillet and brush the sauce to completely cover the top surface of the fillet. Sprinkle the grated parmesan over the entire pan, saving 2 tablespoons for later. Place in the oven and bake until the trout is at least 125 degrees, about 20 minutes.
  5. To serve, enjoy with the vegetables on the side and garnish with the leftover parmesan, chopped basil, and chopped parsley. To make this a more filling meal, add a salad, potato, or other starch dish on the side.