Whole Roasted Trout With Roasted Shallot And Pancetta Vinaigrette Food

ROASTED TROUT WITH ARUGULA SALAD

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.

PANCETTA-WRAPPED TROUT

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.