You don’t have to go turkey

Trout is a great fish for this time of year. It stuffs well, and is so very yummy with all the fall veggies that are around right now. You can stuff it with herbs, with wild-rice, cranberries and shiitake mushrooms (my favorite stuffing), with leeks, or with Meyer lemons… options option options. You can also open it up and lay it out flat, add toppings and serve as a filet. For some the whole fish is a bit of a challenge, so the filet option make it easier for many.

The trout needs 12-15 min. in a preheated oven at 425 degrees. You can cook it at 350 degrees too, but then it needs a little longer. (check it with a fork to see if it is cooked through)

Trout with apple-onion chutney

Here I did a chutney-like sauté first and used it as a topping for the trout while it was baking in the oven.

The chutney is diced up sweet onion and apple, with some crushed whole red peppercorn. Sauté that first for about 10 min in a small pan, adding a little water at a time to simmer to make it soft instead of crispy. Add it to the trout and bake in the oven together for 15 min.

To learn more about getting healthy by focusing on choosing more plant-based foods. Learn why you eat what and how to choose foods that work better for YOU and your body. Learn how to get mindful AND change your habits… Yes it is a very comprehensive program for completely changing your relationship with food – check out my online program with this Holiday treat from me (that means you get the whole year and all the 9 steps for only $135 instead of $180).

Bowl by Kelli Cain