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 30

Cook45

Serves4

Course Dinner

Variety Fav(s) O Canada! Blend

Cook Type Oven, Stove Top

Dish Type Healthy

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. Tasteful Selections® 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.