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Roasted Bitter and Sweet Vegetables with Trout and Green Goddess Cream

Serves 4.


    Fish and chips with tartar sauce is a meal attached to memories ranging from sunny beachside vacations to drizzly days in England, from late nights at the pub to Friday night dinners, and beyond. It’s clear that this classic combo means something different to everyone, but it isn’t always the healthiest choice. This dish is for those in-between fish and chips moments, though it still feels familiar thanks to a velvety Green Goddess Cream, vinegary capers, and hearty vegetables. Enjoy it with your local catch of the day.



    Any sweet and bitter combination of vegetables will work here. Try sweet potatoes and kale, or golden beets and dandelion greens.


    Roasted Bitter and Sweet Vegetables with Trout and Green Goddess Cream


    Vegetables and Trout
    • 2 heads radicchio, core intact, each cut into 4 wedges
    • 1 large bulb fennel, core intact, cut into 8 to 12 wedges
    • 8 carrots, peeled, halved lengthwise or crosswise
    • 1 bunch green onions, halved
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • Salt, to taste
    • 4 - 4 oz (112 g) skinless trout fillets
    • 1/8 tsp (0.5 mL) ground black pepper
    • 2 Tbsp (30 mL) capers
    Green Goddess Cream
    • 1/4 cup (60 mL) kefir or buttermilk
    • 1/4 cup (60 mL) mayonnaise
    • 2 Tbsp (30 mL) heavy cream
    • 2 Tbsp (30 mL) lemon juice
    • 1 tsp (5 mL) Worcestershire sauce
    • 1 cup (250 mL) roughly chopped fresh cilantro or parsley
    • 1/4 cup (60 mL) roughly chopped fresh dill
    • 1/4 cup (60 mL) sliced fresh basil


    Per serving:

    • calories405
    • protein26g
    • fat25g
      • saturated fat5g
      • trans fat0g
    • carbohydrates20g
      • sugars7g
      • fibre6g
    • sodium467mg



    For vegetables, arrange oven racks to accommodate two baking sheets and preheat oven to 425 F (220 C). Line vegetables up on two large rimmed baking sheets, coat with oil, and season with salt. Roast trays for 15 minutes, flip top tray to bottom and bottom to top, and roast for another 10 to 15 minutes, until vegetables are tender.


    After vegetables are out of oven, add trout to parchment-lined baking sheet, season with salt and pepper, and roast for 8 to 12 minutes, or until cooked to desired doneness.


    For Green Goddess Cream, in blender or food processor, combine all ingredients in order listed. Blend until smooth and pale green. Transfer to serving bowl.


    Briefly reheat vegetables in oven if necessary, though room temperature or chilled is a really nice way to eat this dish, especially at lunch. Arrange roasted vegetables on plates and add largely flaked pieces of trout. Top vegetables and trout with a drizzle of Green Goddess and sprinkle of capers. Serve with additional dressing, if desired.


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    This recipe is part of the A New Kind of Healthy collection.



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