Trout with Roasted Veggies & Yogurt Sauce

recipe

• Step 1
  Preheat the oven to 180°C. Peel the carrots, then cut them into wedges.
• Step 2
  Wash then cut the cauliflower into tops. Cut them in 2 or 4 depending on their size.
• Step 3
  Place the drained carrots, cauliflower* & chickpeas on a parchment paper line tray. Season with a generous drizzle of olive oil, salt & pepper. Mix to evenly coat. If you wish, season with thyme or oregano, then bake for 30-35 min at 180°C. *Check out our tips for this step
• Step 4
  Meanwhile, heat a drizzle of olive oil in a pan. Add the trout fillet, skin side down. Add salt and pepper and fry for 6 minutes over medium heat, until nicely browned.
• Step 5
  At the same time, prepare the yogurt sauce. In a bowl, mix: the yogurt with the lemon zest and juice. If you wish, you can add grated garlic. Salt, pepper and add a drizzle of olive oil.
• Step 6
  Once the vegetables are nicely browned and tender, remove them from the oven and serve them with the trout and the lemon yogurt sauce. It's ready !