Steelhead trout, roasted fruit and vegetables


steelhead trout // yellow and green squash // garlic // blueberries // grapefruit // tomatoes // ginger // chives

I love how orange foods always pair together so beautifully. This dish is no exception.


  • 4 four oz steelhead trout fillets, skin removed
  • 1 yellow zucchini
  • 1 green zucchini
  • 1/4 cup blueberries
  • 1 grapefruit, sliced
  • 4 cloves garlic, halved
  • 6 cherry tomatoes
  • 1 T sea salt flakes
  • 1/2 T black pepper powder
  • 1/2 T ground ginger
  • 1 handful fresh chives
  • 2 T EVOO

The How To:

  1. This is the easiest recipe ever. Preheat your oven to 400 degrees.
  2. Add 1 T of EVOO to the bottom of a cast iron pan. Using a mandolin, slice the squash and place in the pan. I layered mine in a circle, but as you can see, it doesn’t matter because I completely covered it with other goodness.
  3. Add your steelhead trout fillets on top of the squash.
  4. Add your fruits and vegetables to the pan, being careful not to cover the trout.
  5. Use the remaining olive oil to splash over the top of everything. Season with salt, pepper, and ginger.
  6. Bake for 15 minutes, or until veggies are cooked to your liking. Top with fresh chives.


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