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Good Eggs Trout

Cauliflower and Baby Carrots


Active Time:
~5 min
Total Time:
~20 min

About this Recipe

Fear no fish. Cooking fish quickly at a high heat results in perfectly-cooked trout, every time (not to mention a side of crisp roasted veggies, to boot).




  • Trim and rinse baby carrots. Cut into quarters and add to a bowl with the cauliflower florets. Toss the vegetables with a glug of olive oil and a sprinkle of salt. Spread evenly across Zones 1, 2 and 3 of metal tray and slide into top oven shelf.
  • Evenly spread a small glug of olive oil on Zones 1, 2 and 3 of glass tray. Pat dry trout, season with salt, and place skin side down in Zones 1, 2 and 3 of glass tray. Slide glass tray into bottom oven shelf. Select “Good Eggs Trout and Carrots” on the oven touchscreen and follow instructions.
  • Remove trays from the oven. Serve the fish with the roasted vegetables and finish with a squeeze of lemon and a drizzle of chermoula.