Balsamic Roasted Trout and Root Vegetables

1 large onion
3 sweet potatoes
4 parsnips
1 small rutabaga
1/4 cup of olive oil
3 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 tablespoon dried basil
1 teaspoon salt

Fish: 2 medium Trout filets (2 pounds) with skin and bones removed
3 tablespoons melted butter
1 tablespoon balsamic vinegar
1/4 teaspoon dried rosemary
1 teaspoon basil

The vegetables will start cooking first. Spray a cookie sheet with edges with non stick cooking spray. Peel and quarter the onion, place in a large bowl, the wedges should be separated. Peel the sweet potatoes and cut into 1 inch by 1 inch pieces, add to the bowl, Peel and cut the parsnips into 1 inch pieces, add to the bowl. Peel and cut the rutabaga into 1 inch pieces and add to the bowl. Drizzle the olive oil over the vegetables in the bowl. Stir with a large spoon to coat all pieces evenly. Drizzle the balsamic vinegar over the vegetables. Stir again to coat the pieces. Pour the vegetables onto the cookie sheet. Spread them evenly across the cookie sheet. Any remaining oil and vinegar in the bowl can be poured over the vegetables. Sprinkle the rosemary, basil, and salt over the vegetables.

Cut the trout filets into serving size pieces. Spray a medium sized baking dish with non stick cooking oil. Place the pieces into the baking dish. Place the dish in your refrigerator to chill the trout for 10 minutes. In a small bowl mix the melted butter and balsamic vinegar together. Remove the trout from your refrigerator and spoon the butter vinegar mixture on the pieces with a spoon. The butter vinegar mixture should be spread across the trout pieces evenly with the spoon. The butter should gel and get sticky when it touches the chilled fish. Sprinkle the rosemary and basil on the top of the trout pieces.

Pre heat your oven to 450 degrees.

Place the cookie sheet containing the vegetables in your oven on the middle rack. Bake for 25 minutes. After 25 minutes, place the baking dish with the trout on the top rack of your oven. Bake for 10 minutes. Remove the trout and vegetables from your oven, place on top of the stove to cool for three minutes before serving. Serves four.

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This web page was last modified on Thursday, March 11, 2010

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