Steelhead Trout With Roasted Potatoes & Carrots
COPING BY COOKING: A QUARANTINE RECIPE SERIES
Here is Recipe #22! Remember: these ingredients and instructions are suggestions. I encourage you to be creative, use what you have, and make the adjustments that make sense for you. Measurements not included because I don't measure. 😍
INGREDIENTS
Steelhead Trout Fillets
Potatoes
Carrots
Za'atar
Olive Oil
Grapeseed Oil
Butter
Yellow Onions
Garlic
Thyme
Parsley
Coriander
Black Pepper
Sea Salt
INSTRUCTIONS
STEP 1: Wash the steelhead trout fillets and pat dry.
STEP 2: Slice onions and chop the parsley. Peel and mince garlic.
STEP 3: Put fillets in a bowl. Add onions along with olive oil, thyme, half of the minced garlic, za'atar, coriander, sea salt, and black pepper. Mix together ensuring each fillet is coated well.
STEP 4: Cover fish and put aside to marinate. Wash the potatoes and carrots well. Peel if you'd like or keep the skin on and slice into desired size.
STEP 5: Preheat the oven. As it's preheating, melt some butter in a bowl. Add parsley, black pepper, and the remaining minced garlic. Whisk together.
STEP 6: Put potatoes in a bowl. Cover the potatoes with garlic butter. Toss and ensure each potato is coated.
STEP 7: Put the potatoes on a baking tray and bake in the oven.
STEP 8: Put the carrots on a baking tray. Drizzle olive oil on top and add sea salt and black pepper. Add to the oven with the potatoes.
STEP 9: Heat up a pan. Add a little bit of grapeseed oil. Add the fish to the pan skin side down ensuring sure there is space between the fillets.
STEP 10: Flip the fish fillets after they get some nice colour. *Tip* Try not to touch or flip often to avoid the fillets falling apart. Add a little butter to the pan before they finish.
STEP 11: Plate the food and garnish with black pepper.
STEP 12: Eat and enjoy!
[Image Description: A zoomed-in picture of a white plate of food on a wooden tan coloured surface. On the bowl are roasted potatoes, different coloured carrots, and pan-seared trout. There are sautéed onions and a sprig of thyme on top of the fish.]