Ingredients
1 tablespoon of Mild Intensity Italian EVOO
1 tablespoon of Lemon Agrumato Olive Oil
4 – 10 oz whole cleaned trout bodies
Grated zest and juice of one lemon
Kosher salt and ground pepper
4 cups of baby arugula
4 thinly sliced radishes
1 large stalk of celery – sliced
1 – 10 oz jar of artichoke hearts chopped
½ cup of fresh parsley
2 tablespoons of chopped fresh chives
½ cup of croutons
Directions
Position racks of oven to middle and third row, preheat to 450 degrees F. Brush 2 baking sheets with the Italian EVOO. Pat fish dry with a paper towel and transfer to the baking sheets – skin down. Drizzle with Lemon Fused 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 of 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.
