Peruvian Spiced Trout
Oven-roasted rainbow trout seasoned with cumin and lime, served over braised white beans and tender roasted parsnips.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 6
- Cuisine: Peruvian
- Difficulty: Easy
- Cost: $4.84/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sugar
- Low-Cholesterol
- Low-Saturated-Fat
- High-Fiber
- High-Protein
- Low-Fat
- Low-Calorie
Tags
- healthy
- roast
- fresh
- tangy
Ingredients
- 1.5 pound rainbow trout fillets (portioned)
- 2 can cannellini beans (rinsed and drained)
- 3 parsnips (medium, peeled, diced)
- 4 cup broccolini (trimmed and chopped)
- 2 tablespoon avocado oil
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 2 tablespoon lime juice (freshly squeezed)
- 2 tablespoon fresh cilantro (chopped)
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Toss the diced parsnips and chopped broccolini with 1 tablespoon of avocado oil, 1/4 teaspoon of salt, and 1/2 teaspoon of ground cumin. Spread across one half of the baking sheet and roast for 10 minutes.
- Arrange the trout fillets on the other half of the baking sheet. Rub the trout with 1/2 tablespoon of avocado oil, remaining cumin, garlic powder, and 1/8 teaspoon of salt.
- Return the baking sheet to the oven and roast for 8 to 10 minutes until the trout flakes cleanly with a fork and parsnips are golden and tender.
- Meanwhile, warm the remaining 1/2 tablespoon of avocado oil in a small pan over medium-low heat. Stir in the cannellini beans, remaining 1/8 teaspoon of salt, lime juice, and fresh cilantro, warming for 3 minutes before serving with the trout and roasted vegetables.
Notes
Rainbow trout cooks quickly in a hot oven, staying tender and succulent.
Nutrition (per serving)
- Calories: 379
- Protein: 33.2 g
- Carbohydrates: 37.9 g
- Fat: 10.1 g
- Fiber: 15.3 g
- Sodium: 582 mg
- Saturated Fat: 1.9 g
- Sugar: 5.3 g
- Cholesterol: 65 mg