Pan-Seared Lemon-Parsley Trout with Roasted Baby Carrots & Snap Peas
This gluten-free dish features tender trout fillets slow-cooked with fresh lemon and parsley, paired with vibrant roasted baby carrots and snap peas for a healthy, flavorful meal in just 30 minutes. Perfect for a quick yet impressive dinner that’s both nutritious and easy to prepare.
- 4 6-oz pieces trout fillets
- 2 cups baby carrots
- 2 cups sugar snap peas
- 0.25 cup fresh parsley, chopped
- 1 whole lemon, sliced
- 3 tbsp olive oil
- 1 tsp sea salt
- 0.5 tsp black pepper
- 2 cloves garlic, minced
Advertisement
Instructions
Preheat your slow cooker on the high setting. Toss baby carrots and snap peas with 1 tablespoon olive oil, half the salt and pepper, and half the minced garlic. Spread vegetables evenly in the bottom of the slow cooker.
⏱️ 2 minutes 🌡️ High (slow cooker)Pat trout fillets dry. Rub each with remaining olive oil, salt, pepper, and garlic. Place fillets skin-side down on top of the vegetables. Top with lemon slices and sprinkle with chopped parsley.
⏱️ 3 minutesCover and cook on high for 20 minutes, or until trout is opaque and flakes easily with a fork and vegetables are tender.
⏱️ 20 minutes 🌡️ High (slow cooker)Carefully remove trout and vegetables. Plate and garnish with extra parsley and a squeeze of fresh lemon if desired. Serve immediately.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
