Trout is incredibly healthy and similar to salmon in color and taste, though it’s a bit more mild of a fish. This recipe is simple and easy to prepare but uses the magical combination of butter, fresh herbs, and lemon juice to really enhance the flavor. I also enjoy this dish with asparagus instead of green beans, especially right now while asparagus is in season.
This recipe serves two people and can be prepared in about 45-50 minutes by any beginner chef. There’s not a whole lot of work involved and clean up is easy. Yippee!
-1 lb fresh trout fillet
-1/2 lb green beans, stems removed & halved
-1 lb small red potatoes, cleaned and quartered
-Avocado oil or olive oil
-4 tbs lemon juice
-fresh herbs, finely chopped (rosemary, thyme, dill, tarragon, parsley, basil)
-1 tbsp butter, melted
- Heat oven to 425 degrees Fahrenheit. Heat a large pot with enough water to cover the potatoes. Add salt and bring to a boil. Add the potatoes and cook 10 minutes or until just tender. Drain thoroughly.
- Spread the greens beans in a large pan with the potatoes. Add salt and pepper. Pat the trout dry and season with salt and pepper on both sides. Lay the fish skin side down on top of the greens beans and potatoes. Drizzle the fish and vegetables in oil making sure everything is evenly coated. Cook in the oven for 30 minutes.
- While the fish cooks, combine the herbs and lemon juice with melted butter. Plate your fish and veggies and pour the herbed butter over the food. Enjoy!
I hosted my first Thanksgiving this year and tried to select appetizers that were both healthy and delicious. Since we are still in a holiday month, I thought it would be nice to share some healthy appetizer ideas to try at your own holiday party.
- Shrimp with cocktail sauce
- Vegetables with homemade cucumber dip
- Soup shots
While cheese and crackers are tasty, there’s such an overload of unhealthy options at parties and events during the holidays that I think it’s nice to serve your guests some healthier, homemade options that are easy to make and are total crowd pleasers.
- Shrimp with cocktail sauce is definitely a crowd pleaser. At my Thanksgiving I sautéed the defrosted shrimp for five minutes or so in a skillet with olive oil over medium heat until the shrimp turned pink. Meanwhile, mix the cocktail sauce in a little bowl. For cocktail sauce all you need is ketchup,Worcestershire sauce, horseradish and a squeeze of lemon. These condiments should all be gluten-free, but may depend on the brand you buy. Mix about 1/2 cup ketchup with 2 tablespoons horseradish, a squeeze of lemon and dash of Worcestershire. I honestly played around with my measurements and just got a bit creative until it tasted perfect. To serve place the small bowl of sauce in the middle of a large plate with the shrimp surrounding the bowl on the plate.
- Chopped veggies with dip is simple and easy for guests to munch on. Select your vegetables and chop them the day before your party to take one thing off your plate the day of the event. For my homemade cucumber dip, simply combine 1 cup of plain Greek yogurt with finely diced cucumber, chopped fresh dill, chopped green onions and some salt. Mix these ingredients together and serve with the vegetables. Such a healthy alternative to store-bought dip!
- I love Pinterest. Lately I’ve been seeing soup served in shot glasses with cut up grilled cheeses as appetizers. I think this idea is super cute, and soup is a great thing to serve guests during these chilly months. Depending on the soup, soup can be pretty simple to make, and can also be made a day or two before your event. Try my roasted carrot soup recipe. It’s so yummy and can be served with cut up panini or grilled cheese.