Trout fillets with quinoa and roasted vegetables

Tip: tap a step to mark it as done.

1. Roast the vegetables

   25 min

   Preheat the oven to 200 °C (400 °F). Cut the zucchini and bell pepper into pieces. Toss with the tomatoes, 2 tbsp of the oil, and half the salt, then roast on a baking sheet for 20–25 minutes.

2. Cook the quinoa

   15 min

   Rinse the quinoa in a strainer. Cook, covered, in 400 ml of salted water for about 12 minutes, until the water is absorbed. Toss with the roasted vegetables and parsley.

3. Sear the fillets

   6 min

   Pat the fillets dry and season with salt and pepper. Heat the remaining oil in a skillet and sear the fillets skin-side down for 3–4 minutes, until the skin is crisp. Flip and cook for 1 more minute.

4. Serve

   Divide the quinoa and vegetables among plates, top with the fillets, and drizzle with lemon juice.

Tip: Dry the skin thoroughly before searing, and gently press each fillet down with a spatula for the first minute; otherwise, the skin will contract and the fillet will curl.

This recipe was translated from the Slovak original: Pstruhové filety s quinoou a pečenou zeleninou