Trout with arugula relish

6

TOTAL TIME

30 min

Serves

4

Trout with arugula relish

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
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