Baked Trout with Beet and Frisee Salad

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Wrap the beets in aluminum foil and bake 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 baking, season the trout fillets with salt and pepper.

4. 4

   Place the trout fillets on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over the fillets.

5. 5

   Bake the trout fillets in the oven for about 15-20 minutes, or until they are cooked through and flake easily with a fork.

6. 6

   In a small bowl, whisk together the balsamic vinegar and the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.

7. 7

   In a large bowl, toss the frisee with the sliced beets and the balsamic vinaigrette.

8. 8

   Serve the baked trout fillets alongside the beet and frisee salad. Enjoy!