• 1pkg (8–10 oz) Ideal Fish Ruby Red Rainbow Trout
• 4 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• Salt and pepper, to taste
• 2 cups mixed vegetables of your choice cut into bite-sized pieces
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together the olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper.
3.  Place the trout fillets on a plate and brush both sides with the prepared marinade. Allow them to marinate while you prepare the vegetables.
4.  In a large mixing bowl, combine the mixed vegetables with olive oil, dried thyme, dried rosemary, salt, and pepper. Toss well to coat the vegetables evenly.
5. Spread the seasoned vegetables in an even layer on the prepared baking sheet.
6. Place the baking sheet with the vegetables in the preheated oven and roast for about 15-20 minutes, or until the vegetables are tender and slightly caramelized around the edges. Stir the vegetables halfway through the cooking time for even roasting.
7. While the vegetables are roasting, heat a skillet over medium-high heat.
8.  Cook the fillets for about 3-4 minutes on each side, or until the fish flakes easily with a fork and has a beautiful golden crust.
9. Place the roasted vegetables on serving plates and top with the cooked Ruby Red Trout fillets. Garnish with additional lemon zest and fresh herbs if desired.
10. Serve the Ruby Red Trout and roasted vegetables as a delightful and colorful meal. You can pair it with a side of rice, quinoa, or a fresh salad for a well-balanced and delicious dinner.

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