Dinner was a trout fillet (seasoned with salt, pepper, oregano, and paprika, a sprinkling of whole wheat flour to help it crisp, and pan fried in evoo), roasted root vegetables (sweet potatoes, carrots, and red beets, seasoned with salt, pepper, and oregano, tossed in evoo and roasted in the air fryer), and a brown rice and orzo pilaf.
I’m pretty proud of how everything turned out. Olive oil is a way more versatile cooking oil than I gave it credit for. If I had a couple notes of my own, my wife told me I can actually airfry vegetables without using fat and it still works so I would do that to reduce the overall fat content a bit for my own needs, and I definitely overcooked the fish a bit. I know the plate looks a little off balance because I put the whole fillet on my plate but I did have a decent bit more veggies so it did work out to half a plate worth.
Would love notes for improvement!
by RainsOfAutumn
1 Comment
Nice job! I’d add some parsley sprigs & lemon wedges for aesthetics-I’d also probably add a Greek salad as a side bowl with tomato, cucumbers, olives & and sprinkle of mint & feta cheese-I’m sure the trout tastes delicious, but I’d just jazz up the aesthetic of your dish with a little color 🫶😋👍