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Roasted trout with thyme

Yields1 Serving

 1 small fillet of trout (80 g), coated in finely chopped thyme & olive oil mix
 steamed broccoli & cauliflower, seasoned with black pepper & served with baby gem squash
 1 tsp (5 ml) olive oil
 bay leaf and 1/2 lemon
1

Coat the trout fillet with a mix of chopped thyme and olive oil, place a bay leaf in an incision in the fish, and bake with a lemon half at 200 °C for 10 minutes. Serve with steamed broccoli, cauliflower, baby gem squash, and squeezed lemon juice.

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