Paleo: One-Pan Fried Trout with Basil Sauce Vierge
Marinated Artichoke Salad
Cooking time
15 minutes
Servings
2/4
Calories
410 /serving
Fishing for compliments? Here’s all the bait you need! Delicate pink fillets of trout get a light touch with a sprinkling of zesty herbs followed by a quick and gentle turn in the pan. Stir finely chopped tomatoes, fresh basil and white balsamic vinegar into olive oil for a quick sauce vierge. Seared marinated artichokes tumbled with baby greens give your side salad a certain je ne sais quoi!
We will send you:
- 2 Trout fillets (high-protein serving)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of basil
- 2 Tomatoes
- 15ml White balsamic vinegar
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 170ml Marinated artichokes (jar)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Sulphites, Trout
You will need:
Large pan (non-stick if possible)
Olive oil
Oil
Salt & pepper (S&P)
Strainer
Total Fat
23 g
Saturated Fat
4 g
Sodium
1020 mg
Total Carb
20 g
Sugars
8 g
Protein
33 g
Fibre
5 g
Preparation
Mise en place
Reserving the marinade, drain the artichokes and pat dry with paper towel; halve lengthwise. Small-dice the tomatoes. Pick the basil leaves off the stems; thinly slice the leaves.
Make the sauce vierge
In a medium bowl, combine 2 tbsp of the reserved marinade, 1 tbsp olive oil (double both for 4 portions), the tomatoes, vinegar, ⅔ of the basil and S&P.
Cook the trout
Pat the trout dry with paper towel; season with ⅔ of the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the trout* and cook, starting skin-sides down, 1 to 2 min. per side, or until cooked as desired. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Start the salad
Meanwhile, in a second medium bowl, combine the baby greens, vinaigrette, remaining spices and S&P.
Sear the artichokes & finish the salad
In the reserved pan, heat a drizzle of oil on medium. Add the artichokes and sear, cut-sides down, 30 sec. to 1 min., until beginning to brown. Transfer to the bowl of salad; toss well.
Plate your dish
Divide the trout and salad between your plates. Top the trout with the sauce vierge. Garnish with the remaining basil. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
