Roasted Trout on Arugula Salad
Ingredients:
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Directions:
Position racks 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 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.
Enjoy!
Position racks 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 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.
Enjoy!