One-Pan Roasted Rainbow Trout with Cauliflower Steaks

• 2 (5-6 ounce) Riverence Rainbow Trout fillets, thawed
• 1 cauliflower head, trimmed and sliced into ¼-inch slices
• 2 tablespoons extra virgin olive oil
• Sea salt to taste
• Fresh ground black pepper to taste
• ½ teaspoon dried chili flakes
• 2 teaspoons thyme, chopped, plus extra sprigs for garnish
• ¼ cup grated Parmesan, plus extra to serve
• ½ cup Greek yogurt
• 1 tablespoon lemon juice
• 2 teaspoons fresh parsley, chopped

1. Preheat oven to 425° F.
2. Brush the tray with 1 tablespoon of the olive oil. Place the cauliflower steaks on one side of the tray and brush the tops with oil.
3. Season with salt and pepper. Roast in oven for 10 minutes.
4. While the cauliflower is cooking, rub trout with the remaining oil.
5. Remove the tray from the oven. Turn cauliflower steaks over and sprinkle with chili flakes, chopped thyme and Parmesan.
6. Place the trout, skin side down, on the other side of the tray next to the cauliflower. Sprinkle with salt, pepper and thyme.
7. Put tray back in the oven to roast for another 8-10 minutes or until trout is opaque and cauliflower is fork tender.
8. Place the yogurt, lemon juice and parsley in a small bowl and mix to combine.
9. Serve the trout with the cauliflower, yogurt dressing and extra Parmesan. Garnish with sprigs of thyme.

Takes 30 minutes, Serves 2.