Trout with arugula relish
7
- Total Time30 mins
- Makes4 servings
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 34g, Carbohydrates 17g, Fat 10g, Fibre 2g, Sodium 465mg.
Excellent source of Vitamin B12.