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Roasted Vegetable Medley with Trout & Cranberry Relish

Roasted Vegetable Medley with Trout & Cranberry Relish

Enjoy a flavorful Roasted Vegetable Medley with Trout and Cranberry Relish, featuring marinated trout fillets paired with roasted potatoes, broccoli, carrots, and a tangy cranberry sauce. Perfect for a wholesome and satisfying meal!
Prep2 hours 30 minutes
Cook45 minutes
Serves4
Course: Entrées & Main Dishes
Variety: Honey Gold®
Cooking Method: Oven, Stove Top

Ingredients

Marinade

  • 2 tsp. Dijon mustard
  • 2 tbsp. maple syrup
  • ½ tsp. Worcestershire sauce
  • 4 fresh trout fillets

Roasted Vegetable Medley

  • 1 tbsp. olive oil
  • 1 tsp. garlic powder
  • ½ tsp. dried thyme
  • 16 oz. Potato Inspirations® potatoes
  • 2 c. broccoli florets
  • 1 onion, diced
  • 16 oz. baby carrots

Cranberry relish

  • 1 c. cranberries
  • ½ c. water
  • 1 tbsp. white vinegar
  • ¼ tsp. ground sage
  • ½ c. raisins, chopped

Instructions

  • In a bowl, whisk together mustard, maple syrup & Worcestershire sauce to make marinade. Add fish fillets and coat evenly. Marinate for 2 hours in refrigerator.
  • Preheat oven to 375 °F.
  • In a bowl, whisk together oil, garlic powder & thyme. Add potatoes, broccoli, onion & carrots. Stir to coat.
  • Spread vegetable mixture on a parchment-lined baking sheet. Bake for 25 minutes, flipping vegetables halfway through.
  • In a medium-sized pot, heat cranberries, water, vinegar and sage. Simmer mixture for 10 minutes. Add raisins and cook for 5 more minutes. Mash lightly with a potato masher or fork. Remove from heat.
  • Heat a lightly-oiled cast iron pan on low heat for 10 minutes. Raise heat to medium-high. Brown fish skin-side down for 4 minutes or until crispy. Turn fish over & cook for 2 to 4 minutes, depending on thickness. Use a food thermometer to check that fish has reached an internal temperature of 158 °F.
  • Garnish fish with relish & serve with baked vegetables.