Port Townsend Trout, Lemon Garlic Veggies

Port Townsend Trout, with Garlic and Lemon Veggies
A simple supper of tender rainbow trout, colorful roasted vegetables, and plenty of lemon and garlic. It is equally at home beside the water in Washington or under the palms in the desert.

Ingredients
1 pound rainbow trout fillets
1 pound fresh vegetables, such as broccoli florets and sliced bell peppers
3 tablespoons extra-virgin olive oil, divided
5 garlic cloves, minced
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ lemon, thinly sliced

Method
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Arrange the vegetables on the prepared pan. Drizzle with 2 tablespoons of the olive oil and add half of the minced garlic, salt, and black pepper. Toss well, then spread the vegetables into
an even layer.
Roast for 12 to 15 minutes, until the vegetables have begun to soften and brown around the edges.
Remove the pan from the oven and gently move the vegetables aside to make room for the trout. Place the fillets on the pan, skin-side down. Brush with the remaining tablespoon of olive oil, then season with the remaining garlic, salt, and black pepper. Arrange the lemon slices over the fish.
Return the pan to the oven and roast for 8 to 12 minutes, depending on the thickness of the fillets, until the trout is opaque and flakes easily with a fork.
Serve immediately with the roasted vegetables and the warm lemon slices, spooning any garlicky pan juices over the trout.

Port Townsend Trout, with Garlic and Lemon VeggiesA simple supper of tender rainbow trout, colorful roasted vegetables, and plenty of lemon and garlic. It is equally at home beside the water in Washington or under the palms in the desert.

Port Townsend Trout, with Garlic and Lemon Veggies
A simple supper of tender rainbow trout, colorful roasted vegetables, and plenty of lemon and garlic. It is equally at home beside the water in Washington or under the palms in the desert.