Roasted Trout on Arugula Salad

Roasted Trout on Arugula Salad

Recipe by Happy Hearts KitchenCourse: DinnerDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 1 Tbsp your choice AOOC Extra Virgin Olive Oil

  • 1 Tbsp AOOC Lemon Olive Oil

  • 4-10 oz whole cleaned trout bodies

  • grated zest and juice of one lemon

  • kosher salt and ground pepper

  • 4 cups of baby arugula

  • 4 thinly sliced radishes

  • 1 large stalk of celery- sliced

  • 1-10 oz jar of artichoke hearts chopped

  • ½ cup of fresh parsley

  • 2 Tbsp of chopped fresh chives

  • ½ cup of croutons

Directions

  • Position racks of oven to middle and third row, preheat to 450 degrees F.
  • Brush 2 baking sheets with the EVOO. Pat fish dry with a paper towel and transfer to the baking sheets- skin down.
  • Drizzle with Lemon Olive Oil and season with salt and pepper. Roast, switching the pans halfway- bake until fish is cooked through and flaky (about 10 minutes).
  • Meanwhile, combine the arugula, radishes, celery, hearts of artichoke and parsley in a large bowl. Add the lemon zest and the lemon juice; season with salt and pepper and toss to coat.
  • Top fish with salad and dress with chives and croutons.

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