Trout with roasted vegetables and low bush cranberry relish

This marinade lean fish is served with Indigenous-inspired low bush cranberry relish. Get advice from an experienced forager in your community to learn about harvesting low bush cranberries. If you aren’t able to forage low bush cranberries, store-bought ones can be used for this recipe.

Prep time
180 min
Cook time
30 min
Prep time
180 min
Cook time
30 min


  • 10 mL (2 tsp) Dijon mustard
  • 30 mL (2 tbsp) maple syrup
  • 2 mL (½ tsp) Worcestershire sauce
  • 15 mL (1 tbsp) olive oil
  • 5 mL (1 tsp) garlic powder
  • 2 mL (½ tsp) dried thyme
  • 4 fresh trout fillets (about 680 g/1 ½ lb)
  • 3 potatoes, cut into thin wedges
  • 500 mL (2 cups) broccoli florets
  • 1 onion, diced
  • 1 bell pepper, diced

Cranberry relish:

  • 250 mL (1 cup) low bush cranberries
  • 125 mL (½ cup) water
  • 15 mL (1 tbsp) white vinegar
  • 1 mL (¼ tsp) ground sage
  • 125 mL (½ cup) raisins, chopped


  1. In a large bowl or shallow dish, whisk together mustard, maple syrup and Worcestershire sauce to make marinade. Add fish fillets and stir to coat evenly. Marinate for 2 hours in the refrigerator.
  2. Preheat the oven to 375 °F (190 °C).
  3. In a large bowl, whisk together oil, garlic powder, and thyme. Add potatoes, broccoli, onion, and bell pepper. Stir to coat.
  4. Spread vegetable mixture on a parchment-lined or lightly greased baking sheet. Bake for 25 minutes, flipping vegetables halfway through cooking.
  5. In a medium-sized pot, heat cranberries, water, vinegar and sage. Simmer mixture for 10 minutes. Add raisins and cook for 5 more minutes. Mash lightly with a potato masher or fork. Remove from heat.
  6. Heat a lightly-oiled cast iron pan on low heat for 10 minutes. Raise heat to medium-high. Brown fish skin-side down for 4 minutes or until crispy. Turn fish over and cook for 2 to 4 minutes, depending on thickness. Use a digital food thermometer to check that fish has reached an internal temperature of 70 °C (158 °F).
  7. Garnish fish with relish and serve with baked vegetables. Salt and pepper to taste.


  • You can use red wine vinegar or apple cider vinegar instead of white vinegar.
  • Store leftover fish for up to 2 days in the refrigerator.
  • Remember, a little salt goes a long way. Taste the food before adding any salt.