Trout with arugula relish
By Chatelaine6
TOTAL TIME
30 min
Serves
4
Photo, Roberto Caruso.
Ingredients
- 1 cup vegetable broth
- 1 cup water
- 1/2 cup tri-colour quinoa , rinsed and drained
- 4 trout fillets , about 300 g each
- 3/4 tsp salt , divided
- fresh pepper , to taste
- 2 cups arugula , finely chopped
- 1 garlic clove , minced
- 2 tbsp lemon zest
- 2 tbsp lemon juice
Instructions
- ARRANGE racks in top and bottom thirds of oven. Preheat to 450F. Line 2 large baking sheets with foil.
- BOIL vegetable broth and water in a medium saucepan. Stir in quinoa. Boil, covered, until quinoa is tender, stirring occasionally, about 12 min. Remove from heat and fluff with a fork.
- CUT trout fillets in half crosswise. Arrange on prepared sheets. Sprinkle with 1/2 tsp salt. Season with fresh pepper. Roast in top and bottom thirds of oven, switching sheets halfway through, until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, 10 to 12 min.
- STIR arugula with garlic, lemon zest, juice and remaining 1/4 tsp salt in a medium bowl until combined.
- SERVE half of roasted trout pieces with quinoa and top with arugula mixture (reserve remaining fillets for Trout Tacos).
Nutrition (per serving)
- Calories
- 299,
- Protein
- 34 g,
- Carbohydrates
- 17 g,
- Fat
- 10 g,
- Fibre
- 2 g,
- Sodium
- 465 mg.
- Excellent source of
- Vitamin B12
FILED UNDER: gluten free roast
