Trout, Cauliflower, and Baby Carrots

Trout, Cauliflower, and Baby Carrots


Serves 2

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).


  • 1 bunch baby carrots
  • 2 cups cauliflower florets
  • ¾ lb Steelhead trout fillet
  • 1 lemon
  • 2 oz Chermoula (green herb sauce)

From Your Pantry


Olive oil


Brava metal tray

Brava glass tray

Nutrition Information

Allergens: None


  • Two Tray Cooks
  • Lunch
  • Dinner
  • Meal Kit
  • Good Eggs
  • Dairy Free
  • Glass Tray
  • Gluten Free
  • Metal Tray
  • Recipes
  • Seafood
  • Vegetables

  1. step


    • 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 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 shelf. Select “Trout, Cauliflower, and Baby Carrots” on your Brava touchscreen and follow instructions.
    • Remove trays from the Brava. Serve the fish with the roasted vegetables and finish with a squeeze of lemon and a drizzle of chermoula.