Rainbow Trout with Roasted Vegetables & Herbs

Last Friday before Christmas!
So finally all the Christmas shopping, wrapping and preparation is done.
But all the cooking comes now, for which I am super excited.
I do love spending time baking, roasting or whatever the day before Christmas day.
It is really rewarding when your loved ones enjoy your food!
So here’s an idea for a light dinner just before Christmas – rainbow trout with lots of veggies and herbs.
Here’s what you need.

Mummy’s Fast & Easy


  • a couple of rainbow trouts
  • red onion, sliced
  • 3 carrots, sliced
  • 2 courgettes, sliced
  • 4-5 sun-dried tomatoes
  • 100g chestnut mushrooms
  • 3 garlic cloves, peeled
  • a bunch of fresh parsley, roughly chopped
  • a bunch of fresh dill
  • 3tbsp olive oil
  • 1tbsp lemon juice
  • salt and pepper


Preheat the oven to 200°C.
In a baking tray, place all the veggies.
Add the fish and sprinkle the fresh herbs on top.
Add the olive oil and lemon juice.
Season with salt and pepper.
Cook for about 35-40 mites or until ready.
Serve with a lemon slice.


Mummy’s Fast & Easy

Tip: You can use any seasonal veggies with this recipe!

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