Baked Trout with Roasted Vegetables

BAKED TROUT WITH

Variations:

Ruby Red Trout and Steelhead are the best choices, but rainbow trout is OK.
Use 1 tsp. garlic powder instead of 3 cloves fresh garlic.
For a bit of a zing, sprinkle a little Korma spice over fish, along with salt and pepper.

Ingredients:

1½ lb. trout fillet with skin

1 large zucchini, cut into chunks

2 small (Chinese) eggplants, cut into chunks

1 sweet potato, peeled and cut into bite-sized pieces

(must be smaller than zucchini and eggplant, which will cook faster)

1 small onion, medium-chopped

3 large garlic cloves, finely chopped

2 tbsp. olive oil

1 tbsp. maple syrup

fresh ground salt and pepper

lemon slices

Preparation:

Preheat oven to 400F.
Place all vegetables in a large bowl.
In a small bowl, mix olive oil, maple syrup, and garlic.
Drizzle 2 tbsp. of olive oil mixture over vegetables, reserving 1 tbsp. for fish. Toss vegetables to distribute mixture over all.
Rub the trout fillet with remaining oil mixture. Season with salt and pepper. Allow to marinate while vegetables roast.
Transfer vegetables to a baking sheet covered with parchment paper and season with salt and pepper. Roast vegetables in preheated oven for 15 minutes.
Take baking sheet out of the oven and carefully push vegetables to the edge and place the fish in the center.
Put lemon slices on top of the fish and return the baking sheet to the oven. Reduce the oven temperature to 375F and bake for another 20-25 minutes until the vegetables and fish are cooked through.