Baked Trout Fillet Rolls With Veggies

  • Difficulty: Basic
  • 30 minutes
  • One serving

When you don’t want to spend much time in the kitchen, just make something simple! Spice up some trout fillets with chili paste. Bake them and sauté different types of fresh vegetables as a side. Sounds quick and easy? That’s because it actually is!

Ingredients Needed for Baked Trout Fillet Rolls With Veggies

2 trouts fillets
1 tablespoon chili paste
2 ounces of butter
½ onion
½ yellow bell pepper
5 cherry tomatoes
2 garlic cloves
2 tablespoons of vegetable oil
1 baby spinach
sea salt

How to Cook Baked Trout Fillet Rolls With Veggies

  1. Preheat the oven to 380 degrees F/190 degrees C.
  2. Lay the fish fillets on your workspace.
  3. Spread some chili paste on each fillet, using a silicone brush.
  4. Roll each fillet. Put the two rolls on a small baking dish.
  5. Melt the butter in a pan on low heat.
  6. Butter the trout rolls using a silicone brush.
  7. Bake the fish rolls for 15 minutes.
  8. Dice the onion, yellow bell pepper, and garlic. Cut the cherry tomatoes into quarters.
  9. Pour the remaining melting butter in a skillet on medium-high heat.
  10. Add the onion and yellow bell pepper and cook them until soften, 2-3 minutes.
  11. Add the cherry tomatoes and garlic, mix and cook them together with the other vegetables until all soften.
  12. Heat the vegetable oil in another skillet.
  13. Add the baby spinach and season it with some sea salt. Cook the spinach for 3-4 minutes, stirring it down with a wooden spoon to help it wilt.
  14. To make the plating, you can use a cooking presentation ring.
  15. Put the ring in the center of the plate. Add the spinach and press it with a spoon.
  16. Add the cooked vegetables and press. Remove the ring.
  17. Put the trout rolls on the top of the vegetables. If you want, you can garnish them with fresh basil leaves.
  18. It’s not necessary to make this plating. If you don’t have a cooking ring, just layer the ingredients on your plate as follows.

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