Pan-Seared Trout with Roasted Root Vegetables
A quick and nutritious dinner featuring flaky pan-seared trout served alongside earthy roasted root vegetables, perfect for a cold February evening.
Ingredients
- Carrot100 g
- Garlic5 g
- Olive Oil18 g
- Lemon0.3 unit
- Trout Fillet180 g
- Parsnip100 g
- Dill5 g
Instructions
- 1Step 1
Preheat oven to 200°C (400°F). Dice carrots and parsnips into small, 1cm cubes for quick roasting. Mince the garlic and finely chop the fresh dill.
- 2Step 2
In a small bowl, toss the diced carrots and parsnips with 10g of olive oil, minced garlic, salt, and pepper. Spread them in a single layer on a small baking tray.
- 3Step 3
Roast in the preheated oven for 10-12 minutes, or until tender and lightly browned.
- 4Step 4
While vegetables roast, pat the trout fillet dry. Season with salt, pepper, and a squeeze of lemon juice.
- 5Step 5
Heat the remaining 8g of olive oil in a non-stick skillet over medium-high heat. Once hot, place the trout fillet skin-side down (if applicable) and sear for 3-4 minutes until skin is crispy and golden.
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