Rainbow Trout with Micro Green Sauce

Serving size: 4

1 1/2 lbs rainbow trout filets
Salt and pepper, to taste
1 cup packed micro greens
1 shallot, minced
2 garlic cloves, minced
Juice of 1/2 lemon
1 tsp lemon zest
1 Tbsp red wine vinegar
Salt and pepper, to taste
1/4 cup extra-virgin olive oil

Cooking Directions: Preheat oven to 375° F. Slice trout into 4 equal-sized pieces. Rinse, pat dry with paper towel, and season with salt and pepper. Place trout pieces on silicone- or parchment paper-lined baking sheet and bake for 12 minutes, or until flesh is opaque and easily flakes.

Meanwhile, add micro greens, shallot, garlic, lemon juice, lemon zest, red wine vinegar, and salt and pepper to blender or food processor and pulse until combined. With machine running, pour in olive oil through feed tube and blend until just slightly chunky.

Serve trout with green sauce.

Photo and original recipe courtesy of Matthew Kadey.
See the full recipe here.