Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 8.26 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 whole rainbow trout
- 1 bunch Dutch baby carrots, with tops trimmed
- 1 bunch coriander, leaves picked (to garnish)
- 1/4 kent pumpkin, cut into 2cm wedges
- 1 bunch baby beetroots, halved with tops trimmed
- 1teaspoons chilli flakes
- 5tablespoons honey
- 1tablespoons Macro cannellini beans
- 1tablespoons sriracha
- 1tablespoons olive oil
- 1teaspoons vegetable oil (for greasing)
Method
Step 1 of 5
Preheat oven to 180°C and line a baking tray with baking paper.
Step 2 of 5
Combine 3 tbs honey with sriracha in a glass dish and mix well. Rub over outside and inside of fish, cover dish and place in fridge to marinate.
Step 3 of 5
Meanwhile, place carrot, beetroot and pumpkin on prepared baking tray. Drizzle with remaining honey and olive oil and sprinkle with 1 tsp salt, chilli flakes and sesame seeds. Bake for 40 minutes or until vegetables can be pierced with a fork easily.
Step 4 of 5
Halfway through vegetable cooking time, preheat barbecue on high. Carefully grease with vegetable oil, using tongs and paper towel. Add fish and cook for 5 minutes, then turn carefully using a flat metal spatula, and cook for a further 5 minutes.
Step 5 of 5
To serve, top vegetables with fish and sprinkle with coriander leaves to garnish.
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