Roasted Trout with Beets and Dill

Load up on your veggies with this delicious roasted trout dish that’s served with a herbed yogurt sauce – perfect for dinner on a winter’s night.
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 4


Roasted Vegetables

  • 1 lb 500 g BCfresh Red Beets, peeled and cut into 1/2-inch (1 cm) dice
  • 1/2 lb 250 g BCfresh Brussels Sprouts, halved
  • 1 lb 500 g Sweet Potatoes, peeled and cut into 1/2-inch (1 cm) dice
  • 1/4 cup 60 mL olive oil, divided
  • 1/2 tsp 2 mL each salt and pepper, divided

Roasted Trout

  • 4 trout fillets about 6 oz/180 g each
  • 4 tsp 20 mL olive oil
  • 1 tbsp 15 mL Dijon mustard
  • 1 clove garlic minced
  • 1/4 tsp 1 mL salt and pepper

Herbed Yogurt

  • 1 cup 250 mL plain 2% Greek yogurt
  • 1 green onion finely chopped
  • 3 tbsp 45 mL finely chopped fresh parsley
  • 2 tbsp 30 mL finely chopped fresh dill, divided
  • 1 clove garlic minced
  • 1/4 tsp 1 mL each salt and pepper


  • Roasted Vegetables: Preheat oven to 425˚F (220˚C). Toss together sweet potatoes, Brussels sprouts, 2 tbsp (30 mL) olive oil, and half of the salt and pepper; arrange on large parchment paper–lined baking sheet. Toss together beets, remaining oil, salt and pepper; add to baking sheet. Bake, turning every 15 minutes, for 35 to 40 minutes or until tender.
  • Roasted Trout: Meanwhile, place trout fillets, skin-side down, on parchment paper–lined baking sheet. Whisk together oil, mustard, garlic, salt and pepper; brush evenly over trout. Bake for 10 to 12 minutes or until fish starts to flake.
  • Herbed Yogurt: Whisk together yogurt, green onion, parsley, 4 tsp (20 mL) dill, garlic, salt and pepper.
  • Divide roasted vegetables among 4 plates. Top each with trout fillet and dollops of Herbed Yogurt. Sprinkle with remaining dill.


Substitute Arctic Char or salmon for trout if desired.