Trout with Pan Vegetables

A simple fall dish that uses lovely fall produce. Cavolo nero is also known as black kale or Tuscan cabbage, and has a strong, rounded flavour and less bitterness than regular kale.


  • 4 fillets of trout, about 8 ounces (250 grams) each
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1 small red onion, cut in slices
  • 1 yellow zucchini cut in 1-inch (2.5-cm) pieces
  • 1 green zucchini, sliced
  • 4 radishes, cut in quarters
  • 1 bunch cavolo nero, sliced
  • 1 cup fish or chicken stock
  • 1 tablespoon fresh chopped tarragon
  • 2 tablespoons chopped chives


Preheat oven to 450 F.

Pat trout skin dry with paper towels and season with salt and pepper on both sides. Heat oil on high heat in an oven-proof skillet large enough to hold the trout (or use 2 skillets). Place trout in skillet, skin side down, and sear for 1 minute or until skin is seared. Remove from skillet and set aside on a plate.

Add red onion and zucchini to skillet and sauté for 3 minutes, then add radishes and cavolo nero. Stir everything together and cook another 2 minutes. Season with salt and pepper. Pour over stock and tarragon, scraping the bottom of pan for and sticky bits. Bring to boil and simmer 3 minutes.

Place trout on top, skin side up, and place in oven. Bake 6 to 10 minutes or until white juices appear on trout. Remove skin before serving. Serve with vegetables and sauce in pan. Garnish with chives. Serves 4.