Roasted Trout with Hazelnut Gremolata
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 734
- Total Fat
- 59
- Saturated Fat
- 8
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 38
- Cholesterol
- 93
- Sodium
- 1078
- Total: 45 min
- Active: 20 min
Ingredients
Gremolata:
1/2 cup chopped fresh flat-leaf parsley
1/4 cup toasted, skinless hazelnuts
1/4 cup olive oil
1 tablespoon fresh lemon juice, from 1/2 a lemon
1 teaspoon grated lemon zest, from about 1 lemon
1/2 teaspoon kosher salt
Fish:
One 8-ounce package cremini mushrooms, cleaned and sliced 1/3 inch thick
1 small delicata squash (about 8 ounces), halved lengthwise, seeds removed and sliced crosswise in 1/4-inch-thick pieces
1 tablespoon plus 2 teaspoons olive oil
1 teaspoon kosher salt, divided
4 rainbow trout fillets
Directions
- Position an oven rack in the top third of the oven and preheat to 450 degrees F.
- For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
- In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
- Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
- Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
- Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.