Sunday 14 October 2018

One Pan Sweet Potatoes with Rainbow Trout

This is quick, easy and deeeeeelish!!!!!

1 skin on rainbow trout filet 6 ounces
1 tablespoon mayonnaise
1 teaspoon old fashioned grainy mustard
6 ounces peeled and julienned sweet potatoes
1 tablespoon peanut oil (Plus more to drizzle baking sheet)
1 teaspoon vinegar
Ground black pepper, to taste

Place the julienned sweet potatoes in a re-sealable sandwich bag with 1 tablespoon peanut oil and vinegar, swish, seal and set aside.
Line a rimmed baking sheet with parchment paper and lightly drizzle with peanut oil.
Place the trout filet, skin side down on the parchment paper and place the sweet potato fries around the filet; sprinkle everything with pepper.
Mix together the mayonnaise and grainy mustard and spread over the flesh of the fish with the back of a spoon.
Place in a pre-heated 375 degree Fahrenheit oven and cook for 25 minutes or more until sweet potatoes are cooked through.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

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