Ingredients
- 2 red bell peppers, seeded and cut into strips
- 15 ounces artichoke hearts, drained and cut into quarters (1 can)
- 1 red onion, halved vertically and cut into 1 inch wedges
- 4 garlic cloves, halved
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 2 rainbow trout, whole, cleaned with head on
- 3 cups sage leaves
- 1/2 lemon, juice only
How to Make
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Step 1: Preheat oven to 475 degrees F.
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Step 2: In a large baking dish add the vegetables (bell peppers - garlic) and toss with 2 tablespoons olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast in preheated oven for 20 minutes. Reduce oven temperature to 375 degrees F.
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Step 3: Meanwhile prepare the fish by brushing the fish inside and out with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stuff each fish with sage leaves (1 1/2 cups sage leaves in each fish).
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Step 4: Remove vegetables from oven and place fish on top of the vegetables. Put back in oven and bake at 375 degrees F for 15 minutes or until fish is cooked through. Remove from oven and squeeze the lemon juice over the fish and let rest for 5 minutes.
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Step 5: To serve: half the fish and spoon roasted vegetables onto 4 serving plates and serve half a fish alongside each, topped wing some of the sage leaves.
We hope you enjoy this recipe!
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