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Photo for - Roasted Rainbow Trout with Creamy Cucumber Relish

Roasted Rainbow Trout with Creamy Cucumber Relish

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

  • Yields: 4 servings
  • Preparation: 35 minutes

Ingredients

  • 1/2 English cucumber, grated
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) black pepper
  • 1 1/4 lb (625g) boneless rainbow trout fillets
  • 2 tbsp (30mL) GAY LEA - Spreadables Regular
  • 1 garlic clove, minced
  • 1 cup (250mL) GAY LEA - Regular Sour Cream
  • 2 tbsp (30mL) red onion, minced
  • 2 tbsp (30mL) capers, drained and finely chopped
  • 1 tbsp (15mL) fresh mint, finely chopped
  • 1 tbsp (15mL) lemon zest, finely grated

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.
Photo of - Roasted Rainbow Trout with Creamy Cucumber Relish

Ingredients

  • 1/2 English cucumber, grated
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) black pepper
  • 1 1/4 lb (625g) boneless rainbow trout fillets
  • 2 tbsp (30mL) GAY LEA - Spreadables Regular
  • 1 garlic clove, minced
  • 1 cup (250mL) GAY LEA - Regular Sour Cream
  • 2 tbsp (30mL) red onion, minced
  • 2 tbsp (30mL) capers, drained and finely chopped
  • 1 tbsp (15mL) fresh mint, finely chopped
  • 1 tbsp (15mL) lemon zest, finely grated