Roasted Rainbow Trout With Mushroom & Red Pepper Relish

By shauna

Great served with wilted baby greens oven-roasted baby potatoes!

Ingredients

• Relish:
• 2 lb.(1 kg) Boneless Rainbow Trout, about 2 lg. fillets
• 1/4 tsp. each Salt & Freshly Gound Black Pepper
• 1 Tbsp. each Olive Oil & Dijon Mustard
• 2 tsp. White Wine Vinegar
• 1/4 tsp. Dried Thyme Leaves
• 1 Tbsp. Olive Oil
• 1 Sm. Onion, chopped
• 2 C. Sliced Cremini Mushrooms
• 1/2 tsp. Dried Thyme Leaves
• 1/4 tsp. each Salt & Freshly Ground Black Pepper
• 1/2 C. Roasted Red Pepper, chopped
• 1 tsp. White Wine Vinegar
• 1 Clove Garlic, minced
• Chopped Parsley
• Lemon Wedges

Preparation

Step 1

Trout:
Preheat oven to 425. Arrange trout on a lightly greased, foil-lined baking sheet. Sprinkle evenly with salt & pepper. Blend oil with mustard, vinegar & thyme; brush evenly over the trout. Roast for 8-10 min. Or till the fish flakes easily when tested with a fork.

Relish:
Meanwhile, heat oil in a lg, non-stick skillet set over med-high heat. Add onion, mushrooms, thyme, salt & pepper. Cook, stirring often for 5-7 min. or till browned. Stir in roasted red pepper, vinegar & garlic. Cook, stirring, for 1-2 min. or till glossy. Spoon mushroom relish over trout. Garnish with parsley & serve with lemon wedges.