On Tap Oil & Vinegar Recipe Detail

Roasted Trout on Arugula Salad

with Extra Virgin & Lemon Olive Oils

Ingredients:

• 1 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Lemon Olive Oil
• 4 x 10 oz whole cleaned trout bodies
• Grated zest and juice 1 lemon
• Kosher salt and ground pepper
• 4 cups baby arugula
• 4 radishes, thinly sliced
• 1 large stalk celery – sliced
• 1 x 10 oz jar artichoke hearts, chopped
• 1/2 cup fresh parsley
• 2 Tbsp fresh chives, chopped
• 1/2 cup croutons

Directions:

Position oven racks to middle and third row, preheat to 450°F. Brush 2 baking sheets with Extra Virgin Olive Oil. Pat fish dry with paper towel and transfer to baking sheets – skin down. Drizzle with Lemon Olive Oil and season with salt and pepper. Roast until fish is cooked through and flaky, about 10 minutes, switching pans halfway. Meanwhile, combine arugula, radishes, celery, artichoke hearts, and parsley in large bowl. Add lemon zest and lemon juice, season with salt and pepper, and toss to coat. Top fish with salad and dress with chives and croutons.