I love the flavours of roasted vegetables and these are wonderful. It takes a little ‘cheat’ time but you will find it so worth it.

 

• 3-4 small beets, washed
• 8-10 baby potatoes, washed
• 3 medium carrots, washed and peeled
• 1 small turnip, peeled
• 1 bunch asparagus
• 2 lbs. trout fillet
• salt and pepper
• olive oil for brushing on vegetables
• 2-3 limes, zested and cut into wedges. Set aside. Squeeze juice from 1 lime and set aside.

Line a cookie sheet with parchment paper and set aside. Brush the beets, carrots and turnip with olive oil and place on prepared sheet. Bake in a 375 oven until cooked through. Remove from the oven and let cool down enough to peel the beets and cube.

Leave the baby potatoes whole and cut the carrots into 1 inch pieces. Trim the asparagus and cut into 2 inch pieces.  Brush with olive oil and now place with all the other vegetables on a clean parchment lined baking sheet and set the trout in the middle on the pan, skin side down. Sprinkle a pinch of salt and pep.per over all

Sprinkle 2 tsp. oil across the trout and sprinkle 2 tsp. of lime zest on top.  Bake in a 425 degree oven for about 12-15 minutes, just until the trout begins to flake.

Plate equally on 4 dinner plates, add the vegetables around the fillet pieces and drizzle the lime zest over the fish.

The only things needed now are warm dinner rolls, chilled salad and a glass of wine.

Yippee! Dinner is served