Créé avec l’IA
Trout with Beet and Frisee Salad
30 min 311 kcal par portion Moyen
Ingrédients
4 Portions
- trout fillets4 fillets (6 oz each)
- beets3 medium
- frisee1 head
- olive oil2 tbsp
- balsamic vinegar2 tbsp
- saltto taste
- pepperto taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 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
While the beets are roasting, season the trout fillets with salt and pepper.
- 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
In a large bowl, combine the frisee, roasted beets, and the remaining 1 tablespoon of olive oil. Toss to coat.
- 6
Drizzle the balsamic vinegar over the salad and season with salt and pepper to taste. Toss again to combine.
- 7
Divide the salad among four plates and top each with a trout fillet.
- 8
Serve immediately and enjoy your Trout with Beet and Frisee Salad!
