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!
Preheat oven to 375ºF.
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.
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.
Combine the marinade ingredients in a high-speed blender or food processor and blend until the shallot and chives are chopped into smaller pieces.
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.
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.
Drizzle the marinade over top of the trout. It’s okay if some liquid drips off the fish and onto the vegetables.
Place the slices of orange, lemon and grapefruit on top of the fish and then add several sprigs of fresh thyme.
Bake for 15 minutes. Once the fish is ready, sprinkle chopped chives and sprigs of fresh dill over top before serving.