Baked Trout with Roasted Grapes and Toasted Walnuts

Roasting grapes until they blister and release their juices turns them into something closer to a warm, jammy relish — a surprising but delicious partner for simply baked trout. Toasted walnuts scattered over the top add crunch and tie the whole plate together.

Trout is a good source of omega-3 fats, and grapes contribute their own antioxidant-rich plant compounds, particularly concentrated in their skins. Walnuts add further omega-3s along with vitamin E, both nutrients often mentioned in the context of skin-friendly, anti-aging eating patterns.

Serve this over a bed of peppery greens to soak up the pan juices, with a piece of crusty whole-grain bread on the side if you like.