Roasted vegetables and ocean trout bake

Nutritious, delicious and oh-so simple, this flaky fish fillets and roast vegetable bake is perfect for healthy family dinners. We've also included a recipe for a mild salsa for an added flavour punch.

  • 10 mins preparation
  • 55 mins cooking
  • Serves 4
  • Print


Roasted vegetables and ocean trout bake
  • 250 gram pumpkin, peeled, chopped
  • 1 red onion, wedges
  • 1 head broccoli, florets
  • 2 clove garlic, sliced
  • 4 x 100g ocean trout fillets
  • 200 gram punnet cherry truss tomatoes
  • 1/4 cup capers
  • 1 long red chilli, seeded, halved
  • lemon halves, to serve
  • 1 cup mint leaves
  • 1 cup parsley leaves
  • 1/3 cup chopped sicilian green olives
  • 1/3 cup water
  • 1 tablespoon apple cider vinegar


Roasted vegetables and ocean trout bake
  • 1
    Preheat oven to 200°C. Line a large oven tray with baking paper.
  • 2
    Toss kumara and onion on tray. Spray with oil. Season. Bake for 30-35 minutes until almost cooked. Set aside.
  • 3
    Meanwhile, to make the salsa; in a food processor, pulse all ingredients until coarsely combined. Set aside.
  • 4
    Toss broccoli, ¼ cup salsa and garlic through potato mixture. Bake for 12-15 minutes until tender.
  • 5
    Add ocean trout, capers and tomatoes to potato mixture. Bake for 10-12 minutes until trout is just cooked through.
  • 6
    Spoon over remaining salsa. Serve with lemon halves.


Salmon fillets can be use in place of trout.

More From Women's Weekly Food