Steamed Trout with Coconut Cucumber Radish Salad
Steamed trout makes a flaky lean protein over a refreshing and herby, coconut yogurt cucumber radish salad.
2 trout fillets, thawed
2 tbsp. extra virgin olive oil
1 English cucumber, sliced
1 cup radishes, sliced
2/3 cup coconut yogurt (or cashew yogurt or plain yogurt if not strict Paleo or Whole30)
2 tsp. thyme, divided
2 tbsp. rosemary
Salt and pepper to taste
Preheat oven to 350 F. Place the trout filets in an oven safe dish. Add 1 tablespoon of extra virgin olive oil to each filet. Rub the oil into the trout using your hands. Sprinkle with salt, pepper and 1 teaspoon of thyme.
Bake at 350 F 20 minutes. While the fish bakes, place the sliced cucumbers and radishes in a large mixing bowl with the coconut yogurt, 1 teaspoon of the thyme and rosemary. Stir together to coat the vegetables with the yogurt. Place the salad in the refrigerator until the trout is finished baking.
After 20 minutes, remove the fish from the oven and the salad from the refrigerator.
Divide the salad into two bowls and top with the baked trout.