Trout, Coriander, Roasted Pumpkin, and Sage

October 28, 2012

We picked out a pumpkin this past week. Apparently I was supposed to wait until after Halloween to eat it. Yoopsie.

If you intend to eat pumpkin, buy one that is small to medium-sized. The larger ones are less flavorful. You won’t need a whole pumpkin for this recipe unless you’re serving ten people, so use a small one or cut a portion of a larger one and save the rest for a soup or pie. To compliment the roasted pumpkin I added chopped sage (it goes well with most types of squash). I seasoned the trout with coriander seeds from the garden.

This is a simple and delicious fall dish. Enjoy!

Serves 4


• 2 trout fillets (about 275g each), cut in half
• 1 small pumpkin, cut in wedges
• 1 tablespoon coriander seeds, roughly ground
• 1 tablespoon fresh sage, chopped
• 3 tablespoons butter
• juice from half a lemon
• salt + ground black pepper

Pre-heat the oven to 425°F.
Lay the pumpkin on a baking sheet or parchment paper.
Drizzle with oil.
Roast in the oven for 35-45 minutes, or until golden brown and cooked thoroughly.
Just as it gets out of the oven, add the sage and season with salt.

Lower the oven temp to 350°F.
Put the trout on aluminium foil. Sprinkle with the coriander seeds, salt, black pepper, and lemon juice. Top each piece with 1 teaspoon of butter and gently enclose the trout in the foil.
Bake in the oven for 15-18 minutes.
Serve with a few slices of roasted pumpkin.


Share on FacebookPin on PinterestTweet about this on TwitterEmail this to someone

{ 6 comments… read them below or add one }

Rosemarie October 28, 2012 at 11:39 am

Looks yummy Bryan. Do I leave the rind on the pumpkin? And sadly: No Jack-o-lantern for you this year:-(


Sue/the view from great island October 28, 2012 at 1:34 pm

Love the simple coriander seeds on the trout! I’ve been wondering, can you eat the outer skin of the pumpkin when it’s roasted like this? I have to try it, I love pumpkin.


Bryan October 28, 2012 at 2:36 pm

Hey Sue!
You can, especially off the smaller ones, but it’s kind of chewy.


frugalfeeding October 28, 2012 at 6:15 pm

Absolutely gorgeous! Perfect justice for a delicious fish!


emmycooks October 29, 2012 at 1:31 am

How beautiful! I roasted an acorn squash like this tonight, so simple and good. I love the idea of the cracked coriander on the fish–I just harvested a bunch of dried coriander seeds from my garden and that looks like a lovely way to showcase them.


Bryan November 1, 2012 at 9:06 am

Thanks! Roasted squashes are sooo good.


Leave a Comment

Previous post:

Next post: