2 cups (500 mL) cubed (1/2-inch/1 cm) peeled rutabaga
2 apples, cubed
1 onion, chopped
2 tbsp (25 mL) vegetable oil
2 Rainbow Trout fillets, with skin (8 oz/250 g each)
2 tbsp (25 mL) honey Dijon or regular Dijon mustard
In large bowl, toss together rutabaga, apples, onion and oil; spread on parchment paper-lined baking sheet. Bake in 425ºF (220ºC) oven for 55 minutes or until rutabaga is tender when tested with fork, stirring vegetables occasionally with fork to prevent burning.
Meanwhile, place fillets, skin side down, on another parchment paper-lined baking sheet; spread top of each with mustard. Add to oven and bake vegetables and trout for 8 to 10 minutes or until fish is opaque and flakes easily when tested with fork.
Cut fillets in half and serve with roasted vegetables.
For nutritional information for this recipe, see Foodland Ontario.