Tuesday, March 8

Lemon & Herb Roasted Trout

After all the Italian food last week, we're back to eating a little healthier. My mom gifted me with her farro and vegetable salad, which I served under pan-roasted trout. The fish only takes a few minutes to prep and cook, which freed up the rest of the night for lounging and reading Jodi Picoult's latest novel. The simple flavors and fresh veggies had me dreaming of summer nights.

Lemon & Herb Roasted Trout:
  • Season both sides of two 6 oz. pieces of steelhead trout* with salt and pepper.
  • Meanwhile, heat 1 tbsp. olive oil in a large, non-stick pan.
  • Place trout in the pan, skin side down, and top with several sprigs of fresh thyme. Cook on high for 4-5 minutes, or until skin is crispy.
  • Add 4-5 lemon slices to the pan and turn fish. Cook for another 3-5 minutes, until fish is just cooked through.
  • Serve fish over farro (or rice) and place lemon wedges alongside.

Serves two
*You can also substitute steelhead with salmon or arctic char.