Roasted Turnip, Apple, Rosemary w/Dill Yogurt + Lake Trout

Name: Roasted Turnip, Apple, Rosemary w/Dill Yogurt + Lake Trout
Ingredients: Same mixture of turnip, rutabaga, potato, and apple, or just turnip and rutabaga; Same mixture of turnip, rutabaga, potato, and apple, or just turnip and rutabaga; Same mixture of turnip, rutabaga, potato, and apple, or just turnip and rutabaga; 1 side of lake trout or salmon, skin on, left whole or cut into 4 fillets (about 6 oz | 170 g each); Same mixture of turnip, rutabaga, potato, and apple, or just turnip and rutabaga; 1 side of lake trout or salmon, skin on, left whole or cut into 4 fillets (about 6 oz | 170 g each); 1 cup (240 g) yogurt; 1 lemon (1½ fl oz | 45 ml), zest and juice; Salt; 1 bunch dill (10 sprigs), roughly chopped

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

Same mixture of turnip, rutabaga, potato, and apple, or just turnip and rutabaga
1 side of lake trout or salmon, skin on, left whole or cut into 4 fillets</

Fish course
Gluten-free
Pescatarian

Method

Roast the veggies. Pan sear the fish so the skin is crispy. Whisk together the yogurt and lemon zest and juice with a pinch of salt. Serve the fish skin-side up next to the roasted vegetables. Drizzle both with the yogurt dressing and sprinkle with the chopped dill.