Roasted Trout on Arugula Salad
Course: DinnerDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
15
minutesIngredients
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.
