Glazed Trout with Roasted Vegetables

Health Rating

Ingredients

1 tbsp	Extra virgin olive oil
1 dash	Sea salt
2 tbsp, ground	Thyme, dried
2 cup slices	Red bell pepper
1/2 squash	Acorn squash (medium)
1 medium	Red onion (sliced)
1 tbsp	Soy sauce, low sodium (or coconut aminos)
2 tbsp	Honey (organic)
1/2 tbsp	Rice vinegar
341 gm	Trout, rainbow (fillets)

Preheat oven to 400F. Line baking sheet with parchment paper.
In oven safe dish, toss olive oil, salt, thyme, red peppers, squash and red onions together. Bake for 25 minutes or until vegetables are tender.
In a small bowl, whisk together soy sauce, honey and rice vinegar.
Pour soy sauce mixture on baking tray with parchment paper. Place fish fillets skin side up on top of soy sauce mixture. Bake in oven for 15 minutes or until fish flakes when pressed.

Remove trout skin before eating and serve with roasted vegetables.

Calories 217

Calories from fat 61

Calories from saturated fat 10.6

Total Fat 6.8 g

Saturated Fat 1.2 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.5 g

Monounsaturated Fat 3.5 g

Cholesterol 50 mg

Sodium 333 mg

Potassium 768 mg

Total Carbohydrate 21.5 g

Dietary Fiber 2.9 g

Sugars 12.0 g

Protein 19.1 g

Meat	0.9
Vegetables	1.6