Baked Steelhead Trout, Lemon-Dill Sauce and Roasted Root Vegetables

Ingredients

• 1 cup Greek Yogurt (Full-fat recommended for the best texture)
• 0.25 cup Fresh Dill (Finely chopped)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Lemon Zest (From one medium lemon)
• 1 Garlic Clove (Finely minced or grated)
• 1 tbsp Extra Virgin Olive Oil
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground, or to taste)

Instructions

1. 1

   In a medium bowl, add the Greek yogurt, finely chopped fresh dill, fresh lemon juice, lemon zest, minced garlic, and extra virgin olive oil.

2. 2

   Season with salt and freshly ground black pepper. Whisk vigorously until all ingredients are fully incorporated and the sauce is smooth and creamy.

3. 3

   Taste and adjust seasoning if necessary. You may want more lemon juice for tang, or more salt to enhance the flavors.

4. 4

   For the best flavor, cover the bowl and refrigerate for at least 30 minutes. This allows the garlic and dill flavors to meld into the yogurt base. Serve chilled.

Ingredients

• 250 g Carrots (Peeled and chopped into 1-inch pieces)
• 250 g Parsnips (Peeled and chopped into 1-inch pieces)
• 300 g Sweet Potato (Peeled and chopped into 1-inch cubes)
• 1 medium Red Onion (Peeled and cut into wedges)
• 4 cloves Garlic (Peeled and lightly smashed)
• 3 tbsp Olive Oil (Extra virgin recommended)
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary (Crushed slightly to release flavor)
• 1 tsp Sea Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Preheat oven and prepare baking sheet. Set your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.

2. 2

   Prepare the vegetables. Wash, peel, and chop the carrots, parsnips, and sweet potato into uniform 1-inch pieces. Cut the red onion into wedges. Peel the garlic cloves and gently smash them with the flat side of a knife to release their aroma.

3. 3

   Season the vegetables. In a large mixing bowl, combine all the prepared vegetables. Drizzle with olive oil, then sprinkle with dried thyme, dried rosemary, sea salt, and freshly ground black pepper. Toss thoroughly until every piece is evenly coated.

4. 4

   Roast the vegetables. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to promote browning. Roast for 35-40 minutes, flipping them halfway through, until they are tender and have beautifully caramelized, golden-brown edges.

5. 5

   Garnish and serve. Remove the baking sheet from the oven. Sprinkle with fresh, chopped parsley. Serve immediately as a warm and flavorful side dish.