Crusted Rainbow Trout with Sweet Potato Medallions

Name: Crusted Rainbow Trout with Sweet Potato Medallions
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 1.5 pound rainbow trout fillet (cut into 6 portions); 1.5 pound sweet potatoes (sliced into 1/4-inch rounds); 1.5 pound zucchini (sliced into rounds); 2 tablespoon avocado oil; 0.5 teaspoon ground bay leaf; 0.25 cup fresh flat-leaf parsley (chopped); 0.5 teaspoon salt; 0.5 teaspoon black pepper (ground)

Oven-baked rainbow trout seasoned with crushed bay leaf and parsley, served with roasted sweet potato medallions and steamed zucchini.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6
Cuisine: Portuguese
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Paleo
Whole30
Low-FODMAP
High-Protein
High-Fiber
Low-Sodium
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol
Low-Fat
Low-Calorie
Low-Carb

Ingredients

1.5 pound rainbow trout fillet (cut into 6 portions)
1.5 pound sweet potatoes (sliced into 1/4-inch rounds)
1.5 pound zucchini (sliced into rounds)
2 tablespoon avocado oil
0.5 teaspoon ground bay leaf
0.25 cup fresh flat-leaf parsley (chopped)
0.5 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Preheat the oven to 400 degrees F and line a large rimmed sheet pan with parchment paper.
Toss the sweet potato rounds with 1 tablespoon of the avocado oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper, then spread them in a single layer on one side of the sheet pan.
Toss the zucchini rounds with 1/2 tablespoon of the avocado oil, 1/8 teaspoon of the salt, and 1/8 teaspoon of the black pepper, and arrange them in the center of the pan.
Roast the vegetables in the oven for 10 minutes.
Remove the pan briefly, place the rainbow trout fillets on the empty section, drizzle with the remaining 1/2 tablespoon of avocado oil, and season with the ground bay leaf, remaining 1/8 teaspoon of salt, and remaining 1/8 teaspoon of black pepper.
Return the sheet pan to the oven and bake for 10 minutes until the trout flakes cleanly with a fork at an internal temperature of 145 degrees F and sweet potatoes are tender.
Garnish with the chopped fresh flat-leaf parsley and serve immediately.

Notes

Slicing the sweet potatoes thinly ensures they roast quickly and finish at the same time as the delicate trout.

Nutrition (per serving)

Calories: 320
Protein: 31 g
Carbohydrates: 28 g
Fat: 10 g
Fiber: 8.2 g
Sodium: 260 mg
Saturated Fat: 2.2 g
Sugar: 4.5 g
Cholesterol: 68 mg