Ingredients for 4 servings

1 white onion
1 pack of roasted peppers
1 yellow zucchini
300 g potatoes
1 fennel bulb
5 tbsp white balsamic vinegar
6 tbsp olive oil
Fleur de sel
½ tsp allspice
1 tomato
2 tsp coriander seeds
½ tsp peppercorns
4 trout fillets
40 g butter
1 jar Peppersweet chutney

Preparation

For the oven-roasted vegetables, cut onions into slices about 5 mm thick. Remove roasted peppers from the oil and pat dry with some kitchen roll. Clean zucchini and cut into pieces about 1 cm thick. Peel potatoes and cut into thin slices. Trim away fennel fronds, cover with a moist piece of kitchen roll and set aside. Halve fennel bulb lengthways and cut into slices about 5 mm thick. Place cut vegetables in a bowl and mix.

For the marinade, combine vinegar, oil, 1 tsp fleur de sel and allspice. Pour marinade over vegetables and toss to cover well. Leave to soak for 30 minutes, tossing occasionally.

Cut a shallow cross in tomato skin, scald with boiling water for 10 seconds, then peel, quarter lengthwise and seed. Dice tomato quarters into 5 mm cubes and set aside.
Preheat oven to 220°C. Spread vegetables and marinade on a baking sheet and roast for about 20 to 25 minutes on the second-lowest shelf.

For the trout, finely crush coriander seeds, peppercorns and ½ tsp of fleur de sel with a mortar and pestle and spread on a flat plate. Dredge trout fillets in seasoning mix on both sides. Heat butter in a large non-stick frying pan and cook trout over medium heat for 3 to 4 minutes on each side.

Remove vegetables from oven and stir in tomato cubes. Arrange vegetables and trout on warmed plates. Garnish with 2 or 3 tsp of Peppersweet chutney and reserved fennel fronds and serve immediately.
 

Preparation time:  approx. 60 min.

soaking time: 30 min.

cooking time: 25 min.
Level of difficulty: easy

Enjoy! :-)