1. Preheat oven to 400°; line rimmed baking pan with parchment paper. On a separate rimmed baking pan, stir green beans, carrots, onions, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper; roast for 12 minutes. Stir vegetables.
2. In a food processor, pulse garlic, parsley, chives, and oregano until finely chopped, scraping down bowl occasionally. Add pine nuts and lemon zest; pulse until small pieces of pine nuts remain. Makes about 1 1/4 cups.
3. Place trout, skin side down, on prepared pan; brush with remaining 1 tablespoon oil and press herb mixture onto trout. Roast trout and vegetables for 12 minutes or until the internal temperature of trout reaches 145° and vegetables are tender-crisp. Makes about 4 cups of vegetables.
4. Serve trout drizzled with lemon juice along with vegetables.
- 37 g Total fat
- 5 g Saturated fat
- 107 mg Cholesterol
- 815 mg Sodium
- 16 g Carbohydrates
- 4 g Fiber
- 6 g Sugars
- 0 g Added sugars
- 42 g Protein
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Nutritional Information
- 37 g Total fat
- 5 g Saturated fat
- 107 mg Cholesterol
- 815 mg Sodium
- 16 g Carbohydrates
- 4 g Fiber
- 6 g Sugars
- 0 g Added sugars
- 42 g Protein
Directions
1. Preheat oven to 400°; line rimmed baking pan with parchment paper. On a separate rimmed baking pan, stir green beans, carrots, onions, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper; roast for 12 minutes. Stir vegetables.
2. In a food processor, pulse garlic, parsley, chives, and oregano until finely chopped, scraping down bowl occasionally. Add pine nuts and lemon zest; pulse until small pieces of pine nuts remain. Makes about 1 1/4 cups.
3. Place trout, skin side down, on prepared pan; brush with remaining 1 tablespoon oil and press herb mixture onto trout. Roast trout and vegetables for 12 minutes or until the internal temperature of trout reaches 145° and vegetables are tender-crisp. Makes about 4 cups of vegetables.
4. Serve trout drizzled with lemon juice along with vegetables.