This locally farmed trout is richly marbled with healthy fats—and bakes in less than 10 minutes flat. That’s all it takes to toss together pre-cooked grains and beets, and slice up juicy oranges.
What You’ll Get
Rosemary-walnut salsa verde
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 20 minutes
Preheat the oven to 450°F. Line a sheet tray with foil or parchment. Place the trout on the prepared pan and season with salt and pepper. Bake until the fish is firm to the touch and flakes easily when pierced with a fork, 5 to 7 minutes.
To prep the oranges, cut off the tops and bottoms, then trim away the white pith and peel, starting from the top and following the curve of the fruit. Slice the oranges into rounds. In a bowl, toss together the oranges, marinated beets, cooked farro, a drizzle of olive oil, and season with salt to taste.
When the fish is ready, transfer it to plates. Spoon the beets, oranges, and farro over the fish and onto the plate, along with the juices. Drizzle the salsa verde over the top and serve warm.
Contains: fish. tree nuts, wheat.