Can’t give up meat but want to be healthier? Go with fish! Sure it can be an acquired taste to some, especially to carnivores, believe me I’ve been there! It wasn’t until a few years ago that I started appreciating fish regularly for it’s benefits and taste! I also didn’t start eating salads until I was 19. Yes, I had an aversion to greens! The military fixed me! That and ranch dressing! But I’ve gotten a lot smarter since boot camp…story for another day!
Today, I tell you that making and early fish Is all about preparation and the quality of the meat! Lean protein and omegas! : Rainbow Trout with seasoned colorful veggies! I wish the trout was striped like therainbow as per it’s name, but no need when it tastes this amazing! SIMPLE!
How I prepared it:
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Rainbow Trout and Colorful Potatoes
WHAT
2 rainbow trout fillets
1 purple potato
1/2 sweet potato
4 small Yukon potatoes
10 cherry tomatoes
Lemon slices
Green tomato slices
1 tbsp organic lime olive oil
1 tbsp EVOO
1 garlic clove, chopped finely
Thyme, salt and pepper to taste
Serves 2 hungry people!
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HOW
Preheat oven to 400 deg F.
Chop all potatoes and toss with garlic, EVOO, thyme, salt and pepper for about 20-25 minutes.
Wash and pay dry trout. Season lightly with salt and pepper, lime olive oil and rub lemon gently leaving the slices on top of the fish. Bake for 18-20 minutes. Add cherry tomatoes for the last 5 minutes of it baking so it can suck up the flavor. Chop one green tomato into slices and season with more EVOO.
Serve immediately!
Xoxo, Ana
@ColorfulFoodie
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