 | Ever since our visit to the lakes region in Austria, Miss F has been obsessed with fish. Her favorites are char and trout. Seeing that we are in trout country, I decided to have prepare trout for dinner. The only issue we had was that there was only steelhead trout available at the grocer, which isn't a very Coloradoan fish. Nonetheless, the tomatoes and green beans were from the Vail Farmer's Market, so we had a somewhat local meal. The dish is amazing and the perfect summer weeknight dinner. Miss F loved the fish and could have probably eaten both filets. |
4 steelhead trout filets
2 tablespoons butter, melted
2 cloves garlic, minced
1 teaspoon lemon pepper
1 tablespoon olive oil
1 large tomato, cut into wedges
¾ pound green beans, trimmed
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and place the filets on it. Stir together the butter, 1 clove of minced garlic, and ½ teaspoon of the lemon pepper. Brush the butter over each filet. Whisk the olive oil, remaining clove of minced garlic and ½ teaspoon of the lemon pepper in a bowl. Toss the tomato wedges and green beans in the olive oil. Add the tomato and green beans to the pan. Roast for 12 to 15 minutes.
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