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.

Ingredients:

• 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

Vegetables:

• 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

Instructions:

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.

Vegetables:

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.