Sage Trout with Vegetable Medley

If you don’t like fish head, block out that section of the image from your mind. For me, it is a delicious part of any fish as well 🙂

Ingredients:

  • Trout (whole), cleaned
  • Fish and Chip Vinegar
  • Fresh Sage (chopped)
  • Garlic clove (diced)
  • African hot pepper mix
  • Extra Virgin Olive oil

Salad:

  • Carrots
  • Shiitake Mushrooms
  • Yellow Wax Peas
  • Spanish Olives
  • Eggplant
  • Zucchini blossoms
  • Extra Virgin Olive oil
  • Garlic powder
  • Vegetable seasoning
  • Sea salt

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What you’ll need

  • Baking tray
  • Chopping board
  • Parchment paper
  • Spice bowl/mortar and pestle
  • Colander

 What I did

The vinegar, sage, garlic,dried pepper and olive oil were combined to make the marinade, and  I used the small pestle to ground the sage and garlic to make a paste in the marinade. The trout was then brushed with the marinade and placed in the fridge until needed. The trout was later baked in the preheated oven at 350 C.

For the salad, I chopped all the cleaned chopped vegetables into a bowl added the seasoning, tossed around and poured onto a lined oven tray to bake for a few minutes until cooked. Then added the olives to the oven baked vegetables.

 

Taste:

The trout was light, delicate with a hint of heat. The Spanish olives add a tartness to the vegetable medley, which helped balance the sweetness from the carrots and fish.

 

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