Recipe Details

Broiled Trout with Lemon Oil & Oven-Grilled Vegetables
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Broiled Trout with Lemon Oil & Oven-Grilled Vegetables

The star of this recipe is delicious lemon canola oil, which should be a staple in any pantry. It may be used on fish, in salad dressings, on roasted vegetables and just about anywhere you would use canola oil.

  • Servings: 4


4 ea Rainbow Trout Fillets
2 tsp Lemon Oil
4 sprig Fresh Rosemary (2 inches long)
1/2 tsp Freshly Ground Black Pepper
wedge Lemon for garnishing
Lemon Oil
1 cp Canola Oil
2 ea Zest of Lemons (about 2 Tbsp)
2 sm Zucchini cut in half lengthwise, then cut into 1/4-inch thick diagonal pieces
1 pt Grape Tomatoes
1 med Red Onion cut in half and thinly sliced into half moons
4 clv Garlic peeled and smashed
2 sprig Rosemary
1 tbsp Balsamic Vinegar
2 tbsp Lemon Oil
1/2 tsp Salt
1/2 tsp Freshly Ground Black Pepper


In blender, combine canola oil and lemon zest.

Process until smooth, then strain through fine mesh strainer.

Store in refrigerator in airtight container or covered jar for 1-2 days.

Preheat broiler. In large bowl, combine zucchini, grape tomatoes, red onion, garlic and rosemary.

Drizzle vegetable mixture with balsamic vinegar and lemon oil. Toss, then sprinkle with salt and pepper.

Spread vegetables in single layer on baking sheet and place 4 inches under broiler for 10 minutes or until vegetables are tender crisp and browned.

Halfway through cooking time, toss vegetables.

While vegetables are cooking, prepare baking sheet with foil and canola oil cooking spray.

Place trout on prepared baking sheet. Sprinkle both sides with pepper and place rosemary sprig under each fillet.

Drizzle each fillet with 1/2 tsp (2 mL) lemon oil. Place fish under broiler for 7-8 minutes or until fish is opaque and flaky. 

Carefully lift trout from pan with spatula and serve with vegetables.