Pan Seared Trout with Roasted Vegetables

This is a truly simple weeknight meal for all you fish lovers out there. But this time, we are changing it up. Our Provence You’ve Been Gone spice blend is amazing on fish too. The flavors of provincial herbs taste great with the lightness of fresh trout fish. Combined with the roasted vegetables, this a combo that can’t be beat, especially when you sprinkle with our Bohemian Rosemary sea salt. Double yum!


Makes 2 servings


  1. For the tomatoes: Preheat your oven to 375 °F. Prepare a 9x13 baking sheet with parchment paper and set aside.
  2. In a large bowl, add the cherry tomatoes,  garlic cloves, chopped zucchini, Provence You've Been Goen spice blend, a drizzle of olive oil, and a tsp of the Bohemian Rosemary sea salt.
  3. Add to a medium-sized sheet pan and bake for 10 minutes until the skins are split or loosened. Remove from heat and set aside.
  4. For the trout: Pat the filleted fish dry with paper towels sprinkle each, front and back with the bread crumbs and the remaining one tsp Bohemian Rosemary Sea Salt.
  5. Heat a large cast-iron skillet or another nonstick pan over medium-high heat.
  6. Add the olive oil, then when hot, lay the trout fillets skin side down in the pan and cook for 3-5 minutes.
  7. Carefully flip with a thin, wide spatula and cook on the other side for another 3-5 minutes until golden brown, nearly opaque, and the fish flakes easily with a fork.
  8. Serve hot with the roasted tomato, zucchini and garlic mixture and garnish with microgreen.
Samantha Binkley