Whole Baked Trout With Beans, Snow Peas and Baby Carrots

  • Difficulty: Medium
  • 35 minutes
  • 2 servings

It is always a good idea to pair fish with veggies, especially if you’re on a diet. Try, for instance, a savory trout baked in olive oil and white wine. Use high heat when you put it into the oven and cover it with aluminum foil. Pair it with a delicious pan-cooked vegetable combo, where baby carrots’ and bell pepper’s sweetness mingles with the mildly flavored beans and snow peas.

Ingredients Needed for Whole Baked Trout With Beans, Snow Peas and Baby Carrots


For the trout:

1 ½ pounds of trout, gutted (2 fish, 12-ounce each)
salt
pepper
1 tablespoon olive oil
½ cup white wine

For the veggies:

1 tablespoon olive oil
5 ounces of baby carrots
1 small red bell pepper, diced
5 ounces of snow peas
3 ounces of canned white beans
salt
pepper

How to Cook Whole Baked Trout With Beans, Snow Peas and Baby Carrots

For the trout:
    For the veggies:
    1. Heat the olive oil in a skillet over low heat. Add the baby carrots. Cook and stir for 30 seconds.
    2. Add the bell pepper and snow peas. Cook and stir for another 30 seconds.
    3. Add the canned beans and season with salt and pepper. Cook for 8 minutes more, while occasionally stirring. Remove from heat.
    4. Serve the trout and veggies together, optionally with slices of lemon.

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