Trout with roasted vegetables and low bush cranberry relish

Ingredients

• 10 mL (2 tsp) Dijon mustard
• 30 mL (2 tbsp) maple syrup
• 2 mL (½ tsp) Worcestershire sauce
• 15 mL (1 tbsp) olive oil
• 5 mL (1 tsp) garlic powder
• 2 mL (½ tsp) dried thyme
• 4 fresh trout fillets (about 680 g/1 ½ lb)
• 3 potatoes, cut into thin wedges
• 500 mL (2 cups) broccoli florets
• 1 onion, diced
• 1 bell pepper, diced

Cranberry relish:

• 250 mL (1 cup) low bush cranberries
• 125 mL (½ cup) water
• 15 mL (1 tbsp) white vinegar
• 1 mL (¼ tsp) ground sage
• 125 mL (½ cup) raisins, chopped

Directions

1. 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.
2. Preheat the oven to 375 °F (190 °C).
3. In a large bowl, whisk together oil, garlic powder, and thyme. Add potatoes, broccoli, onion, and bell pepper. Stir to coat.
4. Spread vegetable mixture on a parchment-lined or lightly greased baking sheet. Bake for 25 minutes, flipping vegetables halfway through cooking.
5. 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.
6. 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).
7. Garnish fish with relish and serve with baked vegetables. Salt and pepper to taste.

Recipe created by Indigenous Chef David Wolfman for the Public Health Agency of Canada, Nutrition North Canada - Nutrition Education Initiatives.

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