Roasted Trout With Arugula Salad Recipe

Name: Roasted Trout With Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons extra virgin olive oil plus more for brushing; 4 whole trout cleaned, deboned, about 10 ounces each, heads, tails and fins removed; 1 lemon; freshly ground pepper; 4 cups baby arugula about 3 ounces; 4 radishes thinly sliced; 1 celery stalk large, thinly sliced; 14 ounces hearts of palm drained and sliced; 1/2 cup fresh parsley; 1/4 cup peppadew peppers jarred, roughly chopped, plus 2 to 3 teaspoons brine from the jar; 2 tablespoons chopped fresh chives; 1/2 cup fat-free croutons

Servings: persons

1 1/2 tablespoons extra virgin olive oil plus more for brushing
4 whole trout cleaned, deboned, about 10 ounces each, heads, tails and fins removed
1 lemon
freshly ground pepper
4 cups baby arugula about 3 ounces
4 radishes thinly sliced
1 celery stalk large, thinly sliced
14 ounces hearts of palm drained and sliced
1/2 cup fresh parsley
1/4 cup peppadew peppers jarred, roughly chopped, plus 2 to 3 teaspoons brine from the jar
2 tablespoons chopped fresh chives
1/2 cup fat-free croutons

1
Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 rimmed baking sheets with olive oil. Pat the fish dry with paper towels and transfer to the baking sheets; open so the fish is skin-side down. Drizzle half of the lemon juice over the fish and season with salt and pepper. Roast, switching the pans halfway through, until the fish is cooked through and flakes easily with a fork, about 10 minutes.
2
Meanwhile, combine the arugula, radishes, celery, hearts of palm, parsley and Peppadews in a large bowl. Add the olive oil, lemon zest, the remaining lemon juice and the Peppadew brine; season with salt and pepper and toss to coat. Top each fish with the salad, chives and croutons.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 tablespoons extra virgin olive oil plus more for brushing, 4 whole trout cleaned, deboned, about 10 ounces each, heads, tails and fins removed, 1 lemon, freshly ground pepper, and more.

Yes, Roasted Trout With Arugula Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Trout With Arugula Salad

How did you like this recipe?

Frequently Asked Questions