Roasted Trout on Arugula Salad

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Ingredients: 

• 1 Tbl MOV Extra Virgin Olive Oil
• 1 Tbl MOV Lemon Olive Oil
• 4 – 10 oz whole cleaned trout bodies
• Grated zest and juice one lemon
• Kosher salt and ground pepper
• 4 cups baby arugula

• 4 thinly sliced radishes
• 1 large stalk celery – sliced
• 1 – 10 oz jar artichoke hearts chopped
• 1/2 cup fresh parsley
• 2 Tbls chopped fresh chives
• 1/2 cup croutons

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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!

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