Trout with Beets & Tomatoes

Sustainably farmed trout tastes as clean as a mountain stream, and it doesn’t take much to make it shine. Smear a plate with tangy yogurt, slide a fillet on top, and scatter with beets and tomatoes.

What You Get

Trout (see note below)

Marinated beets

Cherry tomatoes

Basil or shiso (see note below)

Washed salad greens

Lemon

Garlic yogurt

What You’ll Need

Olive oil

Salt and freshly ground pepper

Sherry or red wine vinegar

Makes 3 servings

Active Time: 15 minutes 

Total Time: 15 minutes

Step 1

Preheat the oven to 450°F. Line a sheet pan with foil. Place the trout on the prepared pan, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Bake until the trout is firm to the touch but still pink at the center and flakes easily when pierced with a fork, 5 to 7 minutes.

Step 2

Meanwhile, cut the beets into bite-size pieces. Remove the tops from the cherry tomatoes, and cut the tomatoes in half. In a bowl, combine the beets and tomatoes, drizzle with 1 tablespoon olive oil, 1 teaspoon vinegar, season with salt, and toss to coat. Pick a handful of basil leaves, toss the stems, coarsely chop the leaves, and add them to the bowl.

Step 3

In a bowl, toss the salad greens with the juice of ½ lemon, 1 tablespoon olive oil, and a pinch of salt. Cut the remaining lemon into wedges for serving.

Step 4

Spread some of the garlic yogurt onto each plate, place pieces of trout on top, and a handful of greens on the side. Spoon the tomatoes and beets over, along with the juices. Serve warm, with the lemon wedges for squeezing.

Notes: The trout may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. Shiso is a fresh green herb in the mint family, with jagged leaves and an intriguing lemony flavor. But it isn’t always available, and basil is a fine substitute.