Roasted Trout on Arugula Salad

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
Directions:
Position racks oven to middle and third row, preheat to 450F.

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!