One Pan Trout, Kale and Cabbage

A one pan trout dish with kale and cabbage, rich in cruciferous veg and healthy fats to support liver detox and gut health.

INGREDIENTS
1 Green Cabbage (large, roughly chopped)
4 cups Kale Leaves (roughly chopped)
3 tbsps Avocado Oil
2 Rainbow Trout Fillet
Sea Salt & Black Pepper (to taste)
1/4 cup Fresh Dill (finely chopped)
2 tbsps Apple Cider Vinegar
1 tsp Dijon Mustard

DIRECTIONS
01. Preheat oven to 190°C and line a baking pan with foil.
02. Add cabbage and kale to the baking pan and toss with 1/3 of the avocado oil. Bake for 6 minutes. Remove from oven and stir.
03. Pat the trout fillets dry and season with salt and pepper. Lay the trout over the cabbage and kale. Bake together for 10 minutes, or until trout is cooked through.
04. Meanwhile, add the remaining avocado oil, dill, vinegar, mustard, salt and pepper to a small mason jar. Cover with the lid and shake before serving.
05. Divide trout, cabbage and kale onto plates. Drizzle with your desired amount of dressing. Enjoy!

NOTES

NO AVOCADO OIL
Use olive oil instead.

NO APPLE CIDER VINEGAR
Use lemon juice instead.

LEFTOVERS
Keep covered in the fridge up to two