Idaho Trout with Summer Veggies

By Virginie Degryse
March 9, 2016
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Author Notes: I was looking for a new way to cook fish the other night and came up with this one. I think that this recipe would go well with sole, cod or tilapia (or almost any white fish). It was tasty, easy and healthy. You are cooking it with the veggies in one pan, so you don’t even have to prepare extra veggies if you don’t feel like it. Serve it with brown rice or mashed potatoes or anything you feel like.Virginie Degryse

Serves: 6

  • 6 trout filets
  • 1 cup chopped carrots
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 1 leek, chopped
  • 1/2 cup white wine
  • 1/2 cup veggie stock
  • olive oil
  • 1 bunch chopped basil
  • salt and pepper
  1. Cook all the chopped veggies with olive oil ( not too high you do not want to burn olive oil, you can use grapeseed oil if you want to, but I find that it tastes better this way) for 4-5 minutes add some veggie stock and the wine. Cover and simmer for 5 more minutes.
  2. Place the trout filets, skin down cover for another 5-10 minutes. Sprinkle with chopped basil, salt and pepper et voila, it is as simple as that!
  3. Et voila, Bon Appetit!

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