- Prep Time 15 min
- Cook Time 30 min
- Score 10/10
One of my favourite! Fish and arugula salad.
- Olive oil, balsamic vinaigrette, soy sauce, lemon juice
- Salt, pepper, paprika
- Oven tray
- Bowl for the salad
How I did it:
Prep the trout
Wash the fish carefully. Then cut off the fat from each piece of the trout. Add salt, pepper on both sides.
In an oven tray add a baking paper so that the pieces of fish won’t get stuck to the oven tray.
Add each piece gently and add a drop of soy sauce and a drop of olive oil on each piece. I also sliced lemon grass and added few small pieces on each fish. It just works so well with the fish and adds a flavor.
Once I am happy with the prep, I add the tray into the oven.
Starts smelling fishy
I watched the fish carefully because I didn’t want to overcook it. All smelled good. Once I was happy with the first side of the fish I turned it around so that it cooks even. It was a matter of few minutes – fish cooks quickly as we all know.
Arugula salad with parmesan on top
Now, since the fish is fine, all under control, time to focus on that simple and fresh salad that goes so well with the fish.
Slice the tomatoes (I used 2 small ones), bamboo and onion. Add them into a salad bowl. Add the arugula on top of course. Add olive oil and balsamic vinegar. Add salt and lemon juice. Mix all together. Taste. Yuuuuuuuuuuummy!
Colorful finish !
Finish in colors 🙂 Take a plate – I took the black one. Add the pieces of fish on the plate, and make a little mountain salad aside. Take the salad from the bowl carefully so that it fits into your fist and add it onto the plate elegant. Grate the parmesan on top and voila! Colorful, healthy, fresh and simple!
This post is also available in: Romanian