Ingredients
- 2 Rainbow Trout
- Several baby yellow potatoes
- Sweet Peppers
- Shredded Carrots
- Wild Rice
- Whole Mustard
- Soy Sauce
- White Wine Vinegar
- Olive Oil
- Rosemary
- Oregano
- Rose Salt
- Cracked Pepper
Directions
- Combine olive oil, white wine vinegar, whole mustard, soy sauce, rosemary and oregano in a bowl
- Use marinade to coat fish, and let sit inside refrigerator for several hours
- Place tin foil over a baking pan, and place fish onto the foil
- Use remaining marinade to cover fish and base of the foil
- Begin cooking wild rice
- Cook baby yellow potatoes by boiling in a covered pan with approximately 3/4 cup of water. After the water has evaporated, place olive oil into the pan and toss the potatoes over medium heat. After the potatoes are finished cooking, coat with rose salt and cracked pepper
- Place fish into the oven for approximately 15 minutes, allowing the marinade to steam the fish
- Slice sweet peppers
- Plate fish, rice, potatoes, sweet peppers and top fish with shredded carrot