Sheet-Pan Curried Vegetables and Trout | RICARDO

Ingredients

• 3 cups (450 g) butternut squash, peeled, seeded and cut into large dice
• 1 red bell pepper, seeded and cubed
• 1 red onion, cut into thin wedges
• 2 tbsp (30 ml) vegetable oil
• ½ cup (125 ml) 10% plain yogurt
• 1 tbsp mint leaves, finely chopped, plus more for serving
• ½ lime, zest finely grated
• 1 tbsp (15 ml) lime juice
• 1 tbsp (15 ml) honey
• 2 tsp curry powder
• 1 ½ lb (675 g) trout with skin (about 2 to 3 fillets)