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Baked Trout with Roasted Vegetables
  • 2 bell peppers, seeded and cubed
  • 1 onion, thinly sliced
  • 2 tbsp (30 ml) olive oil
  • 3/4 lb (340 g) Brussels sprouts, trimmed and blanched 7 minutes in salted boiling water
  • 2 trout fillets, with the skin (about 3/4 lb/340 g each)
  • 1/4 cup (11 g) fresh basil, thinly sliced
  • 1/4 cup (60 ml) mayonnaise
  • 2 tbsp (30 ml) water
  • Salt and pepper
  • Select all
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