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Roasted trout with avocado-mango salsa

This is a basic recipe for roasting fish – quick, easy, and simple.

INGREDIENTS

4 (120 g/4-oz) trout fillets

Canola oil cooking spray

Juice of 1 lemon or (about 3 tbsp/45 mL)

1 tbsp (15 mL) canola oil

1/4 tsp (1 mL) ground black pepper

2 lemons, whole

1 mango, peeled and cut into 1/2 inch (1.25 cm) cubes

1 medium avocado, peeled and cut into 1/2 inch (1.25 cm) cubes

1/2 red onion, diced

1 tbsp (15 mL) lime juice

1 tbsp (15 mL) canola oil

1 tsp (5 mL) chili pepper powder

2 tbsp (30 mL) cilantro, chopped

Preheat oven to 375° F (190° C).
Spray a 9 x 9 inch (22 x 22 cm) roasting pan or baking sheet with the canola oil spray. Place fillets inside and coat them with lemon juice, canola oil and pepper.
Slice whole lemons into thin rounds, and remove seeds from each slice. Distribute slices equally among trout fillets.
Roast fillets for 15-20 minutes, depending on thickness of fillets. Fish should be translucent and flakes easily when pulled apart.

For salsa:

Place mango, avocado, onion, lime juice, canola oil, chili powder, cilantro in a small mixing bowl and mix to combine. Salsa will keep in the refrigerator for two to three days.

Preheat oven to 375° F (190° C).
Spray a 9 x 9 inch (22 x 22 cm) roasting pan or baking sheet with the canola oil spray. Place fillets inside and coat them with lemon juice, canola oil and pepper.
Slice whole lemons into thin rounds, and remove seeds from each slice. Distribute slices equally among trout fillets.
Roast fillets for 15-20 minutes, depending on thickness of fillets. Fish should be translucent and flakes easily when pulled apart.

For salsa:

Place mango, avocado, onion, lime juice, canola oil, chili powder, cilantro in a small mixing bowl and mix to combine. Salsa will keep in the refrigerator for two to three days.