Roasted Trout with Arugula Salad

  0.0 – 0 reviews  • Trout Recipes
Level: Easy
Total: 25 min
Prep: 15 min
Cook: 10 min
Yield: 4 servings
Level: Easy
Total: 25 min
Prep: 15 min
Cook: 10 min
Yield: 4 servings

Ingredients

  1. 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
  2. 4 whole cleaned, deboned trout (about 10 ounces each), heads, tails and fins removed
  3. Grated zest and juice of 1 lemon
  4. Kosher salt and freshly ground pepper
  5. 4 cups baby arugula (about 3 ounces)
  6. 4 radishes, thinly sliced
  7. 1 large celery stalk, thinly sliced
  8. 1 14-ounce can hearts of palm, drained and sliced
  9. 1/2 cup fresh parsley
  10. 1/4 cup jarred Peppadew peppers, roughly chopped, plus 2 to 3 teaspoons brine from the jar
  11. 2 tablespoons chopped fresh chives
  12. 1/2 cup fat-free croutons

Instructions

  1. Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 rimmed baking sheets with olive oil. Pat the fish dry with paper towels and transfer to the baking sheets; open so the fish is skin-side down. Drizzle half of the lemon juice over the fish and season with salt and pepper. Roast, switching the pans halfway through, until the fish is cooked through and flakes easily with a fork, about 10 minutes.
  2. Meanwhile, combine the arugula, radishes, celery, hearts of palm, parsley and Peppadews in a large bowl. Add the olive oil, lemon zest, the remaining lemon juice and the Peppadew brine; season with salt and pepper and toss to coat. Top each fish with the salad, chives and croutons.

Nutrition Facts

Calories 450
Total Fat 26 grams
Saturated Fat 4 grams
Cholesterol 115 milligrams
Sodium 628 milligrams
Carbohydrates 8 grams
Dietary Fiber 3 grams
Protein 44 grams
Calories 450
Total Fat 26 grams
Saturated Fat 4 grams
Cholesterol 115 milligrams
Sodium 628 milligrams
Carbohydrates 8 grams
Dietary Fiber 3 grams
Protein 44 grams

 

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