Updated Feb 6, 2020Chatelaine
skin-on trout fillets
canola oil, divided
lightly packed cilantro leaves, and stems, coarsely chopped, divided
jalapeño, seeded and finely chopped
lime juice, divided
bell peppers, preferably red and orange, cut into 1/2-inch pieces
small red onion, finely chopped
cored and peeled pineapple, cut into 1/2-inch pieces
- POSITION rack in centre of oven, then preheat to 400F. Line a rimmed baking sheet with parchment.
- ARRANGE trout skin-side down on prepared sheet. Brush with 1 tbsp oil. Sprinkle with 1/4 tsp salt. Season with pepper.
- Roast until a paring knife inserted into thickest part of fish comes out warm, 10 to 12 min. Meanwhile, whirl 1/2 cup cilantro with jalapeno, 2 tbsp lime juice, 1 tbsp oil and 1/2 tsp salt in a blender until smooth. Toss bell peppers with onion, pineapple and remaining cup cilantro, 2 tbsp lime juice, 1 tbsp oil and 1/4 tsp salt in a medium bowl.
- TRANSFER trout to plates and drizzle with cilantro dressing. Serve with salsa.