Rainbow Trout Fillet with Potatoes and Carrots
Ingredients
trout fillet
olive oil
salt
pepper
1/4 tsp. numeric
Purple potatoes, sliced and cooked (or yukon gold potatoes)
Carrots, sliced and cooked
1 Tbsp. butter
1/2 cup fish stock
1/2 lemon, juiced
Directions
Preheat oven to 350 degrees.
Season trout fillet with a pinch of turmeric, salt, and pepper. Add 2 Tbsp of olive oil to a skillet set to medium heat, and sear fish until skin is crispy and golden brown.
In a cast iron skillet (or other baking dish), add your cooked potatoes, cooked carrots, fish stock, and butter. Once fish is done cooking, transfer the fillet to the cast iron skillet and bake at 350 degrees for 15 minutes until everything is heated through. Remove from oven, and add a squeeze of lemon juice.
Serve and enjoy!