Provencal Pan Trout

 

You know what’s really great? One pan dinners. Though, I find that really good ones are hard to come by. So, when you find one that works, it’s your duty to tell all your friends, yell it from the roof tops, no one likes it when someone keeps a good thing all to themselves. Feel free to swap out trout for salmon, they both work well. If you don’t have herbs de provence, don’t worry about it, just use some dried thyme and oregano, and if you have it some savory, marjoram and rosemary. To be honest, I don’t really care for traditional herbs de provence due to the lavender; it’s much too floral.

 

Provencal Pan Trout

1 pint cherry tomatoes

500 g baby potatoes, halved

1/4 cup black olives, pitted

1 medium zucchini, sliced

2 tbsp  olive oil

3 1/2 tsp herbs de Provence, divided

1/2 tsp salt

500 g trout or salmon fillet

Fresh pepper

1 lemon, cut into wedges

 

Preheat oven to 450F. Line a large baking sheet with parchment or foil. Toss zucchinis with 1 pint cherry tomatoes, baby potatoes, black olives, olive oil, 1 tbsp herbes de Provence and 1/4 tsp salt on prepared sheet. Bake in centre of oven for 10 min.

 

Pat a salmon or trout fillet dry with paper towels. Sprinkle with 1/2 tsp herbes de Provence and 1/4 tsp salt. Season with fresh pepper. Remove baking sheet from oven. Stir vegetables and move to edges of sheet. Lay fish in centre. Continue baking until a knife tip inserted into thickest part of fish and held for 10 sec comes out warm, about 8 to 10 minutes. Serve with lemon wedges.

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