Preparation time: 10 minutes
Cooking time: 40 minutes
Servings: 2


2 carrots, cut into batons
2 parsnips, peeled and cut into wedges
2 turnips, peeled and cut into segments
Olive oil
Juice of 1 lemon
1 trout fillet per person
Dried dill


Bring the sliced vegetables on a baking tray. Then sprinkle with olive oil and
a dash of tamari. Place in the oven on gas mark 7. After 25 minutes, take the
vegetables out of the oven and stir them well.
Put the fish on top of them. Sprinkle with lemon juice and dill. Cover with
foil and back it to the oven.
Turn the oven down to gas mark 5/190C/375F and cook for 20 minutes until
the fish is cooked.


Calories: 537 kcal
Protein: 30.1 g
Fat: 12.77 g
Carbohydrates: 81 g