Trout with roasted vegetables and low bush cranberry relish

Name: Trout with roasted vegetables and low bush cranberry relish
Yield: 4 servings
Cuisine: Canada
Ingredients: Dijon mustard 10 mL (2 tsp); maple syrup 30 mL (2 tbsp); Worcestershire sauce 2 mL (½ tsp); olive oil 15 mL (1 tbsp); garlic powder 5 mL (1 tsp); dried thyme 2 mL (½ tsp); fresh trout fillets 4 (about 680 g/1 ½ lb); potatoes, cut into thin wedges 3; broccoli florets 500 mL (2 cups); onion, diced 1; bell pepper, diced 1; 【Cranberry relish】; low bush cranberries 250 mL (1 cup); water 125 mL (½ cup); white vinegar 15 mL (1 tbsp); ground sage 1 mL (¼ tsp); raisins, chopped 125 mL (½ cup)

This marinade lean fish is served with Indigenous-inspired low bush cranberry relish. Get advice from an experienced forager in your community to learn about harvesting low bush cranberries. If you aren't able to forage low bush cranberries, store-bought ones can be used for this recipe.

Original source ↗

Ingredients

ServingsServes 4Original: Serves 4

Dijon mustard10 mL (2 tsp)
maple syrup30 mL (2 tbsp)
Worcestershire sauce2 mL (½ tsp)
olive oil15 mL (1 tbsp)
garlic powder5 mL (1 tsp)
dried thyme2 mL (½ tsp)
fresh trout fillets4 (about 680 g/1 ½ lb)
potatoes, cut into thin wedges3
broccoli florets500 mL (2 cups)
onion, diced1
bell pepper, diced1
【Cranberry relish】
low bush cranberries250 mL (1 cup)
water125 mL (½ cup)
white vinegar15 mL (1 tbsp)
ground sage1 mL (¼ tsp)
raisins, chopped125 mL (½ cup)

Method 7 steps

In a large bowl or shallow dish, whisk together mustard, maple syrup and Worcestershire sauce to make marinade. Add fish fillets and stir to coat evenly. Marinate for 2 hours in the refrigerator.
Preheat the oven to 375 °F (190 °C).
In a large bowl, whisk together oil, garlic powder, and thyme. Add potatoes, broccoli, onion, and bell pepper. Stir to coat.
Spread vegetable mixture on a parchment-lined or lightly greased baking sheet. Bake for 25 minutes, flipping vegetables halfway through cooking.
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 and cook for 2 to 4 minutes, depending on thickness. Use a digital food thermometer to check that fish has reached an internal temperature of 70 °C (158 °F).
Garnish fish with relish and serve with baked vegetables. Salt and pepper to taste.