Baked Trout with Arugula and Blueberries |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
4 large arugula leaves |
leaves from 6 to 8 stems flat-leaf parsley |
1 large clove(s) garlic |
1 tablespoon(s) balsamic vinegar |
1/2 teaspoon(s) dijon-style mustard |
water |
4 6-to-8- ounce(s) trout, gutted and cleaned (heads removed) |
kosher salt |
freshly ground black pepper |
6 ounce(s) fresh blueberries |
Directions:
1. Preheat oven to 375 degrees. Have a baking dish at hand that is just large enough to hold the fish.
2. Wash and dry the arugula and parsley to make sure there is no grit; combine in a blender. Crush the garlic clove and add to the blender, along with the vinegar and mustard. Blend to chop, then add just enough water ( no more than 1/4 cup) to the puree, to thin to a sauce consistency.
3. Keeping the fish intact, carefully remove backbones and as much of the pinbones as you can feel. Season inside of the fish lightly with salt and pepper; lay fish in baking dish. Open each trout; pour or spread equal amounts of the sauce inside, then close to conceal the sauce.
4. Rinse and stem the blueberries. Scatter them over the fish. Cover the dish tightly with aluminum foil and roast for 15 minutes, then remove the foil and roast for 10 minutes.
5. Place a trout on each plate. Top with pan juices and roasted fruit. Serve right away.
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