Main dishes
Rainbow Trout with Lentil Salad
Preparation
15 min
Cooking time
7 min
Portions
4
Ingredients
FOR THE LENTIL SALAD
FOR THE TROUT
Preparation
FOR THE LENTIL SALAD
- Combine the lentils, parsley, walnuts, lemon juice, shallot, mustard, olive oil, salt, and pepper. Toss to combine and set aside.
FOR THE TROUT
- Preheat the oven to broil, fitting the rack right under the heat source so that it’s on the second shelf down from the top.
- Drizzle about 1 tbsp of olive oil onto a baking sheet.
- Place the trout fillets on the prepared baking sheet, skin side down. Place the bell peppers on the same baking sheet, skin side up. Season the fish and bell peppers with salt and pepper to taste. Drizzle about 2 tbsp of olive oil over all the ingredients.
- Broil until the fish is just cooked through and the peppers are soft, 5 to 7 minutes.
- Dice the roasted peppers and add them to the lentil salad. Toss to combine.
- Serve the trout with the lentil salad. Garnish with the capers and serve with the lemon wedges. Buon appetito!
