Ingredients
1 Tbs of Italian Biancolilla EVOO
1 Tbs Lemon Fused Olive Oil
4 – 10 oz whole cleaned trout bodies
grated zest and juice of one lemon
kosher salt and ground pepper
4 cups baby arugula
4 thinly sliced radishes
1 large stalk celery, sliced
1 – 10 oz jar hearts of palm, chopped
1/2 cup fresh parsley
2 Tbs fresh chives, chopped
1/2 cup croutons
Directions:
Brush two baking sheets with the Italian Biancolilla EVOO. Pat fish dry with a paper towel and transfer to baking sheets – skin side down. Drizzle with Lemon Fused Olive Oil, and season with salt & pepper. Roast, switching pans halfway through; bake until fish is cooked through and flaky (about 10 minutes).
Meanwhile, combine the arugula, radishes, celery, hearts of palm and parsley in a large bowl. Add the lemon zest and juice. Season with salt & pepper and toss to coat. Top fish with salad and dress with chives and croutons.