Ingredients
4 trout fillets (6–8 oz each)
2 tbsp olive oil
1 lemon, sliced
1 zucchini, halved lengthwise
1 cup cherry tomatoes
1 bell pepper, sliced
1/2 onion, thinly sliced
2 garlic cloves, minced
2 tsp fresh parsley, chopped
1 tsp fresh dill, chopped
1/2 tsp oregano
Salt to taste
Black pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
In a small bowl, mix olive oil, garlic, parsley, dill, oregano, salt, and pepper
Spread zucchini, cherry tomatoes, bell pepper, and onion on the baking sheet
Drizzle herbs and oil mixture over the vegetables
Place trout fillets on top, adding lemon slices
Bake for 15 minutes
Let rest 5–7 minutes before serving
Notes
Use skin-on trout fillets for added flavor and structure
Substitute lemon with lime if preferred
Add sliced fennel for extra Mediterranean depth
For vegan option, replace trout with eggplant slices
Leftovers can be refrigerated for 3 days
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 trout fillet with vegetables
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 130mg