Oven-Baked Rainbow Trout with Garlic Vegetables

Method

• Set the oven to 200 °C.
• Cut the trout into serving portions and season with salt and pepper.
• Cut zucchini, carrot, and bell pepper into 1 cm pieces.
• Break the cauliflower into small florets, roughly chop the red onion, and cut the sun-dried tomatoes into strips.
• Heat olive oil in a skillet and sauté the vegetables and sun-dried tomatoes until they develop some color.
• Sprinkle salt and pepper over the vegetables and transfer them to an ovenproof dish along with garlic and olives.
• Place the fish fillets over the vegetables and bake in the oven on the bottom rack for approximately 20 minutes.
• Finely chop the parsley, mix with balsamic vinegar, and drizzle the mixture over the cooked trout and vegetables once finished.
• Serve the trout with the vegetables.