Paleo Rainbow Trout with Herbs de Provence and Garlic Roasted Broccoli

  • 2 (5 ounces each) Riverence Rainbow Trout, thawed.
  • 2 heads broccoli or 1 bunch broccolini, cleaned and trimmed.
  • 3 tablespoons melted refined coconut oil (refined coconut oil has less coconut flavor)
  • 5 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon fresh lemon juice
  • pinch of red pepper flakes
  • 2 tablespoons Herbs de Provence
  • Olive oil
  • Salt and pepper

For the broccoli

  1. Pre-heat oven to 400° F. Spray a sheet pan with pan release.
  2. In a large bowl, toss the broccoli with coconut oil, lemon juice, salt, pepper and garlic.
  3. Spread broccoli in a single layer on a rimmed baking sheet.
  4. Turn once seven minutes into the roasting process and add red pepper flakes. Roast until florets are tender enough to pierce with a fork and edges are browning, about 8 additional minutes.

For the trout:

  1. While broccoli is roasting, dry Riverence Trout Rainbow Fillets with paper towels and season with Herbs de Provence, salt and pepper.
  2. Sear in a large skillet that has been pre-heated to medium–high heat. Add a tablespoon of oil and place rainbow trout fillets skin side down. Sear for 3-4 minutes. Turn over and continue to cook for 2-3 minutes.
  3. Divide roasted broccoli between two plates. Add a trout fillet to each plate and a squeeze of fresh lemon over the trout and broccoli.
  4. Serve with quinoa if desired.

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