Trout with Beet and Frisee Salad

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Wrap the beets in aluminum foil and roast them in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and slice them.

3. 3

   While the beets are roasting, season the trout fillets with salt and pepper.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the trout fillets, skin-side down, and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove from the skillet and set aside.

5. 5

   In a large bowl, combine the frisee, roasted beets, and the remaining 1 tablespoon of olive oil. Toss to coat.

6. 6

   Drizzle the balsamic vinegar over the salad and season with salt and pepper to taste. Toss again to combine.

7. 7

   Divide the salad among four plates and top each with a trout fillet.

8. 8

   Serve immediately and enjoy your Trout with Beet and Frisee Salad!