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1
Preheat the oven to 350 degrees F.
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2
Prepare the vegetables.
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3
Cut the red potatoes in quarters.
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4
Peel and trim the baby carrots.
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5
Trim and cut the spring onions in half lengthwise.
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6
Peel and quarter the turnips.
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7
In a medium saute pan, over high heat, add the olive oil.
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8
Add the prepared vegetables, sprig of thyme and saute for about 2 minutes.
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9
Season with salt and pepper and add butter.
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10
Continue to saute until lightly golden, another 2 to 3 minutes.
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11
Transfer to a preheated oven and roast for about 10 minutes or until caramelized.
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12
Meanwhile, make 3 diagonal slices on each side of the trout.
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13
Season with salt and pepper inside and outside.
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14
Dredge in flour.
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15
In a large saute pan, over high heat, add 2 ounces of butter.
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16
Pan-fry the prepared trout until golden, about 5 minutes.
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17
Turn and add a sprig of sage and the remaining 1-ounce of butter.
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18
Continue to pan-fry until golden on both sides, basting the topside of the fish with the cooking butter, another 5 minutes.
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19
Add lemon juice and parsley.
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20
Add the cooked vegetables to the trout and serve on pan for an informal al fresco dining, or on heated serving plates, place a pan-fried trout and surround with half of the caramelized vegetables.
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21
Sprinkle with parsley.
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22
Serve with lemon wedges on the side and serve immediately.
