Lemony Lake Trout Sheet Pan Meal
A simple and customizable one-pan bake featuring wild-caught lake trout over spring veggies, finished with a bright and umami preserved Meyer lemon marinade.
Serves 2-3
INGREDIENTS
0.5 pounds Fisherfolk Wild Caught Georgian Bay Lake Trout
~ 1-1.5 cups of a roastable vegetable - we used:
1 medium bell pepper, cut into roughly 2-inch pieces
0.5 cups cabbage, cut into roughly 2-inch pieces
2.5 tablespoons preserved Meyer lemon paste (We highly reccomend Alchemy Pickle Company’s Meyer lemon paste!)
4 tablespoons olive oil
0.5 teaspoons black pepper
0.3 teaspoons red pepper flakes
Instructions
Preheat your oven to 450°F. Chop 1 medium bell pepper, cut into roughly 2-inch pieces and 0.5 cups cabbage, cut into roughly 2-inch pieces into roughly 2-inch pieces and spread them in an even layer on a sheet pan.
In a small bowl, whisk together 4 tablespoons olive oil, 0.5 teaspoons black pepper, 0.3 teaspoons red pepper flakes, and 2.5 tablespoons preserved Meyer lemon paste (e.g. Alchemy Pickles) until combined into a marinade.
Drizzle half of the marinade over the vegetables on the sheet pan and toss to coat evenly.
Lay 0.5 pounds Fisherfolk Wild Caught Georgian Bay Lake Trout on top of the vegetables, then pour the remaining marinade over the fish.
Bake at 450°F for 14–14 minutes 14:00, depending on your preferred doneness. The fish is ready when it flakes easily with a fork.
Enjoy!
Notes: Easily roasted spring vegetables that easily turn tender are highly recommended as substitutes! Think spring farmers market asparagus, parsnips, or chopped sweet beets!