Roasted Rainbow Trout with Mushroom and Red Pepper Relish

(NC)-What we eat affects how we feel. And for those people living with arthritis, healthy eating habits can often be helpful.

The Arthritis Society has developed this healthy recipe for year-round entertaining. This elegant entrée is effortless to prepare and makes a leaner option than regular roasts, plus, trout is a great source of omega 3s. Serve with wilted baby greens and oven-roasted baby potatoes.



• 2 lb. (1 kg) boneless rainbow trout, about 2 large fillets

• 1/4 tsp. (1 ml) each salt and pepper

• 1 Tbsp. (15 ml) each olive oil and Dijon mustard

• 2 tsp. (10 ml) white wine vinegar

• 1/4 tsp. (1 ml) dried thyme leaves


• 1 Tbsp. (15 ml) olive oil

• 1 small onion, chopped

• 2 cups (500 ml) sliced cremini or white mushrooms

• 1/2 tsp. (2 ml) dried thyme leaves

• 1/4 tsp. (1 ml) each salt and pepper

• 1/2 cup (125 ml) chopped roasted red pepper

• 1 tsp. (5 ml) white wine vinegar

• 1 clove garlic, minced

• Chopped parsley (optional)

• Lemon wedges

Directions Trout: Preheat the oven to 425F (220C). Arrange trout on a lightly greased, foil-lined baking sheet. Sprinkle evenly with salt and pepper. Blend oil with mustard, vinegar and thyme; brush evenly over the trout. Roast for 8 to 10 minutes or until fish flakes easily when tested with a fork.

Relish: Meanwhile, heat oil in a large, non-stick skillet set over medium-high heat. Add onion, mushrooms, thyme, salt and pepper. Cook, stirring often, for 5 to 7 minutes or until browned. Stir in roasted red pepper, vinegar and garlic. Cook, stirring, for 1 to 2 minutes or until glossy.

Spoon mushroom relish over trout. Garnish with parsley (if using) and serve with lemon wedges.

Makes 6 servings. More recipes are available online at


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