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  • Writer's pictureelham hazfi

Rainbow trout with mashed potatoes and broiled vegetables

This is a frequent dish in my family. Rainbow trout is my favourite and I love its taste when I make it with a simple marinating.

To brush the fillet, I use either Caesar dressing right out of jar or I make my own by mixing mayonnaise, garlic, salt and pepper dressing.

For veggies I use any seasonal vegetables. Yellow potatoes are good to make mashed with. Adding some milk and butter to it and you have a yummy side kick.

I usually serve this with fennel salad which will be my next post.

Rainbow trout goes well with any dry white wine.


  • 1/2 cup Caesar dressing ( or you can make it with mixing 1/2 cup mayonnaise with 1 clove garlic minced and salt and pepper. Adding 1 tsp lemon zest is recommended)

  • 2 lbs rainbow trout fillet


  • 2-3 zucchini cut lengthwise

  • 2-3 red bell peppers

  • 1 lemon cut in thin slices (optional)

Mashed potato:

  • 2-3 yellow potatoes boiled

  • 1/4 cup milk

  • 1 Tbsp butter

  • 1 clove garlic pressed

  • Salt and pepper

  • 1 Tbsp fresh herbs such as dill, cilantro or tarragon


  1. Preheat the oven to 450 F.

  2. If you are making the dressing, in a bowl mix mayonnaise, garlic, lemon zest and salt and pepper.

  3. Place the fillet on a foiled baking sheet. Brush the dressing on the fillet so it is covered completely. Sprinkle some more black pepper.

  4. Roast until fish flakes and the top is golden.


  1. In a bowl put all the vegetables. Add 1 Tbsp olive oil, salt and pepper. Toss until all are covered.

  2. Spread vegetables on a foiled baking sheet and roast in the oven at 450 F until they are soft and charred on tops.

Mashed potato:

  1. Smash the boiled potatoes in a pot add milk and stir well.

  2. If needed heat the potatoes. Add butter, salt and pepper and mix well.

  3. Add the herbs and mix.

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