Prep & Bake Greek Lemon Rainbow Trout

Includes recyclable aluminum trays

Allergens: Wheat, Soy, Fish, Eggs

Total: 35 min • Prep: 5 min

Servings:
Ingredients

  • Ciabatta

    1 unit

  • Zucchini

    1 unit

  • Oven-Ready Tray

    2 units

  • Lemon

    1 unit

  • Italian Seasoning

    1 tablespoon

  • Rainbow Trout

    10 ounce

  • Mayonnaise

    4 tablespoon

  • Sun-Dried Tomatoes

    1½ ounce

  • Garlic Powder

    3 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    2 teaspoon (tsp)

  • Olive Oil

    2 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
  • Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Finely chop sun-dried tomatoes. Zest and quarter lemon.
2
  • Toss zucchini and half the sun-dried tomatoes in small oven-ready tray with 2 TBSP olive oil, half the Italian Seasoning, 1 tsp garlic powder, salt, and pepper. (For 4 servings, divide everything between two small trays, using 2 TBSP olive oil and 1 tsp garlic powder in each tray.)
  • Roast on top rack (be sure your oven has preheated!) until golden brown and tender, 18-20 minutes. (For 4, roast two small trays side by side on top rack.)
3
  • Meanwhile, pat trout* dry with paper towels; arrange, skin sides down, in large oven-ready tray (for 4 servings, divide between two large trays). Season flesh sides with remaining Italian Seasoning, 1 tsp garlic powder (2 tsp for 4), salt, and pepper. Sprinkle with remaining sun-dried tomatoes. Top with a large drizzle of olive oil.
  • When zucchini has 10 minutes left, carefully place tray with trout on top rack next to tray with zucchini; bake until trout is cooked through, 8-10 minutes. (For 4, you should be able to fit both trays with trout on top rack with zucchini trays.)

 

 

4
  • While zucchini and trout roast, in a small bowl, combine mayonnaise, 1 tsp garlic powder, a squeeze of lemon juice, salt, and pepper (2 tsp garlic powder and a big squeeze of lemon juice for 4 servings). Set aside until ready to serve.
5
  • When trout has 5 minutes remaining, halve and toast ciabatta.
6
  • Using a slotted spoon, divide zucchini between plates. 
  • Pour pan drippings from tray used for zucchini over toasted ciabatta. Cut ciabatta on a diagonal.
  • Divide trout between plates alongside zucchini. Top fish with lemon zest and a squeeze of lemon juice. Drizzle fish and zucchini with garlic aioli. Serve with ciabatta and remaining lemon wedges on the side.