Butternut Squash and Trout Bake with Fresh Salsa recipe

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Ingredients

2 tomatoes, finely chopped
⅓ cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, finely chopped
1 tablespoon lemon juice
1 tablespoon olive oil
1 butternut squash, halved lengthwise and seeded
1 tablespoon olive oil
2 tablespoons finely chopped fresh dill, or to taste
2 (4 ounce) fillets rainbow trout
1 teaspoon olive oil, or as needed
2 tablespoons finely chopped fresh dill, or to taste

Nutrition Info

533.5 calories
carbohydrate: 69.8 g
cholesterol: 93.8 mg
fat: 21 g
fiber: 12.9 g
protein: 26.1 g
saturatedFat: 3.5 g
servingSize: -
sodium: 100.7 mg
sugar: 16.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C). Line a large baking sheet with aluminum foil.

  2. Combine tomatoes, red onion, cilantro, jalapeno pepper, lemon juice, and 1 tablespoon olive oil in a bowl. Place squash halves on a baking sheet. Fill butternut squash cavities with tomato salsa mixture, reserving about 2 tablespoons of salsa for garnish. Brush cut surfaces of squash with 1 tablespoon olive oil. Sprinkle squash with 2 tablespoons of dill.

  3. Bake squash in the preheated oven until almost tender, about 45 minutes.

  4. Remove baking sheet from oven, place trout fillets onto baking sheet, brush with 1 teaspoon olive oil, and sprinkle with remaining 2 tablespoons dill. Return to oven and bake until trout fillets are opaque and fish flakes easily with a fork, about 15 more minutes. Serve fillets on top of squash halves, served with reserved salsa.

Recipe Yield

2 servings

Recipe Note

This is something a friend of mine showed me. It's super easy, not to mention delicious. I try to eat according to the paleolithic diet and this fits wonderfully. The portions are quite large, so it can easily feed more than 2 or you can have some for lunch the next day. Feel free to change amounts according to taste, especially in regards to the onion, cilantro, lemon juice and olive oil.

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