Ingredients

• 250ml
• 2 small courgette, cut in half lengthwise, then cut into 1/4-inch (0.5-cm) thick diagonal pieces
• 1 pint grape tomatoes (or cherry tomatoes)
• 1 medium red onion, cut in half and thinly sliced into half moons
• 4 garlic cloves, peeled and smashed
• 2 sprigs fresh rosemary
• 1 tbsp balsamic vinegar
• 2 tbsp Wicklow Rapeseed Oil with Lemon
• Sea salt & freshly ground black pepper (to taste)
• 4 rainbow trout fillets (6 oz/170 g each), skin removed
• 2 tsp lemon oil 10 mL
• 4 sprigs fresh rosemary, 2 inches (5 cm) long

Instructions

1. Vegetables:
2. In large bowl, combine courgette, grape tomatoes, red onion, garlic and rosemary. Drizzle vegetable mixture with balsamic vinegar and Wicklow Rapeseed Oil with Lemon. Toss, then sprinkle with salt and pepper. Spread vegetables in single layer on baking sheet and place 4 inches under grill for 10 minutes or until vegetables are tender crisp and browned. Halfway through cooking time, toss vegetables.
3. Trout:
4. While vegetables are cooking, prepare baking sheet with foil and Wicklow Rapeseed Oil. Place trout fillets on prepared baking sheet. Sprinkle both sides with pepper and place rosemary sprig under each fillet. Drizzle each fillet with 1/2 tsp Wicklow Rapeseed Oil with Lemon. Place fish under grill for 7 to 8 minutes or until fish is opaque and flaky.
5. Carefully lift trout from baking sheet with spatula and serve with vegetables.