Stopping my our local fishmonger is always an adventure! I love to see what is on offer and I know that is the freshest of the fresh – it never disappoints! For those in the local area (South Florida near Southern Palm Beach County), please add Old Dixie Seafood between Boca and Delray to your foodie delight rounds. Their quality and selection is excellent and definitely make sure that you try the smoked fish dip too!
The Rainbow Trout was like a siren call in the case and at $9.99 per pound, how could I resist???
I gathered some squash, zucchini, fennel, and heirloom tomatoes to add to the mix. The spice is simple – thyme, salt, and pepper, so that the flavor of the fish and vegetables is the highlight. Just a note – I like my veggies a bit firm and crunchy so the 20-25 minute cook time for this dish worked perfectly. If you like your veggies a bit more “well done” then you could roasted them for 20 minutes prior and then add them to the casserole with the fish.
Make sure you tune in to #HGEATS Radio on May 13 when we are talking all about SEAFOOD, recipes, and how to prepare it!
Happy Eating and check with your fishmonger to see what is the freshest fish on offer. Grill season is coming soon too!
Ingredients (feeds 4-6):
- Approx 2 pounds Rainbow Trout
- 1 zucchini sliced about 1″ thick
- 1 squash sliced about 1″ thick
- 1 pint of heirloom tomatoes cut in chunks
- 1/2 large bulb of fennel sliced thin (use mandolin if you have one)
- 2 lemons sliced
- Olive Oil or Extra Virgin Olive Oil
- Approx 1/2 to 1 tablespoon dried thyme (you can also use fresh)
- Salt and Pepper
Preheat over to 380F. Slice the vegetables and lemon as above. Toss the vegetables lemon in approximately a tablespoon of Olive Oil. In a large casserole, drizzle some Olive Oil in the bottom. Layer some of the vegetables and lemon in the casserole. Sprinkle some thyme, salt and pepper on the veggies and lemon. Lay the rainbow trout fillets skin down on the veggies. Sprinkle some thyme, salt and pepper on the fish. Add the rest of the veggies and lemon to the casserole, over and to the sides of the fish. Add a bit more thyme, salt and pepper to taste. Bake for approximately 20-25 minutes until the fish is done and flakey. The vegetables will be firm, so if you like them a bit more done, then roast them for 20 minutes prior to the fish and then add to the fish casserole for the additional 20-25 minutes. Serve with a side of rice or quinoa. Enjoy!