Balsamic Glaze Trout

Balsamic Glaze Trout


250g McCain Classic Roast Vegetables with Balsamic Glaze

165g Trout

1⁄2 teaspoon cinnamon

1 teaspoon olive oil

1 teaspoon honey





Prep Time: 10 minutes
Total Time: 30 minutes

  1. Remove your trout from the fridge at least 30 minutes before cooking.
  2. Place the Balsamic glaze sachet in a separate bowl of warm water and set aside to defrost.
  3. Preheat the oven at 190°C for 5 minutes
  4. Place the McCain Classic Roast Vegetables Mix on a large baking dish and drizzle with olive oil and cinnamon.
  5. Roast the vegetables in the oven for 18 - 20 minutes, turning the vegetables every 5 minutes for even cooking.
  6. Remove the baking dish with vegetables from the oven.
  7. Change the oven setting from 190°C to 210°C and preheat for 5 minutes.
  8. Drizzle 40 g of the balsamic glaze over the roasted vegetables.
  9. Mix the vegetables together with the glaze to allow for even coating.
  10. Place the baking dish into the oven for a further 5 - 8 minutes, until the glaze is reduced and caramelized.
  11. Meanwhile season the trout with salt and pepper. Cook over a medium heat with the skin side down for 3 minutes. Turn and cook for another 1 minute.
  12. Remove from the heat and drizzle with 1 teaspoon of the glaze.
  13. Serve the trout on a bed of golden delicious roast vegetables.
  14. Enjoy!


Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Roast Veg #Trout #Fish #Classic