Roasted trout with farro and Swiss chard

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PREP TIME

15 min

TOTAL TIME

45 min

Serves

4

Roasted trout with farro and Swiss chard

Photo, Erik Putz.


Ingredients

  • 2 1/4 cups farro
  • 2 tbsp olive oil , divided
  • 6 trout fillets , (about 150 g each)
  • 3/4 tsp salt , divided
  • 1/2 tsp pepper
  • 1 garlic clove , minced
  • 1 bunch swiss chard , finely chopped, stems and leaves separated
  • 1 tbsp apple cider vinegar

Instructions

  • PREHEAT oven to 450F. Line a baking sheet with foil.
  • COOK farro, following package directions, until tender. Drain. Reserve 3 cups for Trout Grain Bowl. Toss remaining 2 cups in 2 tsp oil in a bowl.
  • PLACE trout, skin-side down, on prepared baking sheet. Brush with 2 tsp oil. Sprinkle with 1/2 tsp salt and pepper.
  • ROAST until a knife tip inserted into the thickest part of fish and gently parting it shows flesh is opaque, about 8 min. Reserve 2 fillets for Trout Grain Bowl.
  • HEAT remaining 2 tsp oil in a large non-stick frying pan over medium. Add garlic and cook 30 sec. Add chard stems and 1/4 tsp salt. Cook until stems are tender, about 2 min. Add vinegar and chard leaves. Stir until slightly wilted, about 1 min. Serve with trout and farro.

 

How to de-stem leafy greens

Nutrition (per serving)

  • Calories
  • 370,
  • Protein
  • 29 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 12 g,
  • Fibre
  • 4 g,
  • Sodium
  • 634 mg.
  • Excellent source of
  • Vitamin A
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