Careme

Ingredients

• Steelhead trout (you have) 1.3 lb (for 4 people; ~5 oz each)
• Organic Russet Potatoes 1.5 lb, cut into 1-inch chunks $2.29/lb
• Baby Organic Broccoli 1 head, cut into florets $4.99 / 1 ct
• Organic Carrots (whole bag or rainbow) 1 lb, cut into sticks $3.29 (2 lb) or $3.89 (2 lb)
• Organic Yellow Peeled Onions 1, sliced $1.99 each
• Simple Truth Organic® Garlic Bulbs 5 cloves, minced (divided) $2.79 (3 ct)
• Lentils (green/brown) 1 1/2 cups dry (or 2 x 15 oz cooked lentils)
• Vegetable broth (or water + bouillon) 4 cups
• Lemon 2 (zest + juice)
• Tahini 1/2 cup
• Olive oil 6 tbsp, divided
• Ground cumin 1 tsp
• Salt & pepper to taste

Instructions

1. Roast veg (oven): Heat oven to 425°F. Toss potatoes, carrots, and onion with 3 tbsp olive oil, half the garlic, cumin, salt, pepper. Roast 25 minutes, then add broccoli (tossed with a little oil + salt) and roast 12–15 minutes more until browned and tender.
2. Cook lentils (stove): Rinse lentils. Simmer in vegetable broth (or water) with a pinch of salt until tender, 20–25 minutes. Drain if needed; stir in 1 tbsp olive oil and a squeeze of lemon. Keep warm.
3. Roast steelhead for the 4 omnivores (oven): When veggies have ~15 minutes left, place trout on a lined sheet pan. Season with salt, pepper, lemon zest, and drizzle with 1 tbsp olive oil. Roast at 425°F until just cooked through, 10–14 minutes (depending on thickness). Finish with lemon juice.
4. Make lemon-tahini sauce (no-cook): Whisk tahini with 1–2 cloves minced garlic, lemon juice, zest, pinch of salt, and enough water (1/3–1/2 cup) to make it pourable. Adjust with more lemon/salt to taste.
5. Serve: On each plate, spoon lentils first, pile on roasted vegetables, drizzle tahini sauce. Add trout portions on the side for the 4 non-vegans (keep the vegan plate fish-free).