Whole Roasted Trout With Roasted Shallot And Pancetta Vinaigrette Food

ROASTED TROUT WITH ARUGULA SALAD

Roasted Trout with Arugula Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
4 whole cleaned, deboned trout (about 10 ounces each), heads, tails and fins removed
Grated zest and juice of 1 lemon
Kosher salt and freshly ground pepper
4 cups baby arugula (about 3 ounces)
4 radishes, thinly sliced
1 large celery stalk, thinly sliced
1 14-ounce can hearts of palm, drained and sliced
1/2 cup fresh parsley
1/4 cup jarred Peppadew peppers, roughly chopped, plus 2 to 3 teaspoons brine from the jar
2 tablespoons chopped fresh chives
1/2 cup fat-free croutons

Steps:

Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 rimmed baking sheets with olive oil. Pat the fish dry with paper towels and transfer to the baking sheets; open so the fish is skin-side down. Drizzle half of the lemon juice over the fish and season with salt and pepper. Roast, switching the pans halfway through, until the fish is cooked through and flakes easily with a fork, about 10 minutes.
Meanwhile, combine the arugula, radishes, celery, hearts of palm, parsley and Peppadews in a large bowl. Add the olive oil, lemon zest, the remaining lemon juice and the Peppadew brine; season with salt and pepper and toss to coat. Top each fish with the salad, chives and croutons.

Nutrition Facts : Calories 450, Fat 26 grams, SaturatedFat 4 grams, Cholesterol 115 milligrams, Sodium 628 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 44 grams

PANCETTA-WRAPPED TROUT

Pancetta-wrapped trout image

You can prepare this the day before and changing the quantity is simple, making it a perfect dinner party dish

Provided by Barney Desmazery

Categories Dinner, Main course, Supper

Time 30m

Number Of Ingredients 8

Ingredients

1 lemon
2 small trout , rainbow or brown, cleaned
1 large bunch thyme
1 garlic clove , chopped
4 slices pancetta , or rashers of smoked streaky bacon
4 tbsp olive oil
100g fine green bean
2 tbsp toasted flaked almond

Steps:

Heat oven 220C/fan 200C/gas 7. Cut half the lemon into 4 thin slices and juice the other half. Score each fish 3 times on one side. Place the fish on a baking tray, scored side up, and season liberally inside and out with salt and pepper. Stuff each fish cavity with thyme, a sprinkling of garlic and a lemon slice. Lay the rest of the thyme on top of the fish and top with a lemon slice. Wrap the pancetta around, holding the lemon and thyme in place. Drizzle with 1 tbsp of olive oil and bake for 20 mins until the pancetta is golden and the fish is cooked.
While the fish is cooking, boil the beans in a pan of salted water for 4-5 mins until just cooked and still vibrant. Drain and toss with the lemon juice, olive oil and almonds. Serve the fish with the beans on the side.

Nutrition Facts : Calories 554 calories, Fat 40 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 1 milligram of sodium

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