One-Pan Lemon and Herb Roasted Rainbow Trout with Broccoli and Tomato

  • 2 6-8 ounce Riverence Trout fillets
  • 2 tablespoons olive oil
  • 1 ½ teaspoons dried oregano, crushed
  • 1 teaspoon garlic and herb prepared seasoning
  • 2 cups grape or cherry tomatoes, halved
  • 2 cups chopped broccoli florets
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • Fresh ground black pepper
  • 1 lemon, sliced into rounds
  • 2 tablespoons fresh basil, chopped coarse
  • 1 tablespoon fresh parsley, chopped coarse
  • Zest from one lemon
  1. Preheat oven to 400 degrees. Line a 15 x 10 baking pan with parchment paper. Rinse the trout and pat dry and place on baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with ¾ teaspoon of the oregano and all of the garlic and herb seasoning.
  2. In a medium bowl, combine tomatoes, broccoli, garlic and remaining oil and oregano. Sprinkle with salt and pepper. Toss to coat. Place in the pan around the trout fillets.
  3. Top fillets with lemon slices.
  4. Roast 15 to 18 minutes, turning vegetables often.
  5. When trout is cooked through, sprinkle trout and vegetables with lemon zest and chopped fresh herbs and serve.

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