Trout Casserole

(Total Time: 40MIN| Serves: 4)

Ingredients:
1 lb trout fillets, without skin
1 cup cherry tomatoes, halved
½ zucchini, sliced
1 cup cauliflower, chopped into florets
1 small onion, sliced
4 tbsp olive oil

Spices:
2 tsp sea salt
1 tsp dried rosemary
1 tsp dried thyme
½ tsp garlic powder

Directions:

  1. Line a small square pan with some parchment paper and sprinkle with two tablespoons of olive oil.
  2. Arrange onions at the bottom of the pan and make a layer with sliced zucchini. Top with cherry tomatoes and onions. Sprinkle with some salt and drizzle with the remaining olive oil.
  3. Top with trout fillets and season with some more salt, rosemary, thyme, and garlic powder.
  4. Tightly wrap with aluminum foil and set aside.
  5. Plug in the instant pot and pour in 2 cups of water. Set the trivet at the bottom of the inner pot and place the pan on top.
  6. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 20 minutes on high pressure.
  7. When done, perform a quick release and open the lid. Carefully remove the pan and chill for a while.
  8. Remove the aluminum foil and optionally, bake for 15 minutes at 450 degrees F.
  9. Serve immediately.
    Per Serving(Calories 361 | Total Fats 23.8g | Net Carbs: 3.7g | Protein: 31.6g |Fiber: 1.8g)