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Your New Favourite Summer Sheet-Pan Supper: Citrus Rainbow Trout

Citrus rainbow trout on with greens
Get the AIP-friendly recipe: Citrus Rainbow Trout (just skip the mustard!)
Prep Time
10 min
Cook Time
15 min
Yields
2 servings

When it comes to sheet-pan dinners, you might think simple seasoning, but this seafood-forward recipe proves otherwise. Although it’s a cinch to whip up, you won’t miss out on the complexity of flavour that more labour-intensive meals tend to offer. Sweet and tart citrus fruits together with sprigs of fresh herbs like thyme and dill come together to create a show-stopping summer supper. You’ll get your daily dose of leafy green veggies, too, with both broccolini and baby bok choy starring in the dish. Plus, it’s packed with protein and is paleo-approved, not to mention the final presentation looks mighty impressive – hello, summer dinner parties!

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ingredients

Fish

½
orange, sliced in thin discs
½
lemon, sliced in thin discs
½
grapefruit, sliced in thin discs
1
bunch broccolini
2
baby bok choy
1
Tbsp extra-virgin olive oil
1
pinch sea salt
1
pinch black pepper
¾
lb filet of rainbow trout
1
handful fresh thyme sprigs

Marinade

1
Tbsp shallot, chopped
2
Tbsp extra-virgin olive oil
2 ½
Tbsp orange juice, from fresh orange
1
Tbsp lemon juice, from fresh lemon
1
Tbsp fresh chives, chopped roughly
1
tsp Dijon mustard
¼
tsp sea salt
¼
tsp black pepper

Garnishes

4
sprigs of fresh dill
1
handful chopped chives
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directions

All of the ingredients to make Citrus Rainbow Trout
Step 1

Preheat oven to 375ºF.

Step 2

Slice the orange, lemon and grapefruit in half. Set aside one half of each (these will be used for the marinade). Then carefully slice the other halves in thin discs.

Step 3

Trim off the tough ends of the broccolini, and cut off the bottoms of the bok choy so the leaves separate. Be sure to clean all the dirt off the bok choy leaves.

Fresh broccolini and baby bok choy for making citrus rainbow trout
Step 4

Combine the marinade ingredients in a high-speed blender or food processor and blend until the shallot and chives are chopped into smaller pieces.

Step 5

Place the broccolini and baby bok choy in a mixing bowl, and drizzle some extra-virgin olive oil over top, along with sea salt and pepper. Toss the vegetables with your hands to evenly coat in oil.

Step 6

Line a large baking sheet with parchment paper and place the piece of trout skin-side down in the centre. Place the broccolini and baby bok choy leaves around the fish.

Step 7

Drizzle the marinade over top of the trout. It’s okay if some liquid drips off the fish and onto the vegetables.

Step 8

Place the slices of orange, lemon and grapefruit on top of the fish and then add several sprigs of fresh thyme.

Step 9

Bake for 15 minutes. Once the fish is ready, sprinkle chopped chives and sprigs of fresh dill over top before serving.

Citrus rainbow trout ready to go into the oven

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