Roasted Rainbow Trout with Creamy Cucumber Relish

Dinner

Cucumber relish made with fat free sour cream makes a light, tasty and tangy low fat condiment for any fish dish.

  • Total Preparation Time: 35 minutes

Makes 4 servings

Rating: 1 Stars

Ingredients

1/2 1/2 English cucumber, grated
1/2 tsp2 mLSalt
1/2 tsp2 mLBlack Pepper
1 1/4 lb625 gBoneless Rainbow Trout Fillets
2 tbsp30 mLGAY LEA - Spreadables Regular
1 1 Garlic Clove, minced
1 cup250 mLGAY LEA - Regular Sour Cream
2 tbsp30 mLRed Onion, minced
2 tbsp30 mLCapers, drained and finely chopped
1 tbsp15 mLFresh Mint, finely chopped
1 tbsp15 mLLemon Zest, finely grated
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Instructions

  1. Preheat oven to 425°F (220°C).
  2. Place cucumber in a fine mesh sieve and set over a bowl. Season with half the salt and pepper and let drain for 15 minutes; squeeze dry.
  3. Meanwhile, arrange trout on a buttered, foil-lined baking sheet; season with remaining salt and pepper. Blend butter with garlic and dot evenly over trout. Roast for 8 to 10 minutes or until fish flakes easily with a fork.
  4. Combine sour cream, cucumber, onion, capers, mint and lemon zest well. Serve on side of roasted trout.
  • Substitute mint with chopped fresh dill for a classic flavour combination.
  • The creamy cucumber relish can be made ahead and reserved, tightly covered in the refrigerator for up to 2 days.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.
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Ingredients

1/2 1/2 English cucumber, grated
1/2 tsp2 mLSalt
1/2 tsp2 mLBlack Pepper
1 1/4 lb625 gBoneless Rainbow Trout Fillets
2 tbsp30 mLGAY LEA - Spreadables Regular
1 1 Garlic Clove, minced
1 cup250 mLGAY LEA - Regular Sour Cream
2 tbsp30 mLRed Onion, minced
2 tbsp30 mLCapers, drained and finely chopped
1 tbsp15 mLFresh Mint, finely chopped
1 tbsp15 mLLemon Zest, finely grated
Add to Shopping List

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