Baked trout with arugula salad

Ingredients:

• 1.5 tbsp extra-virgin olive oil + extra for greasing
• 4 whole trout, boned (approximately 280 g each), heads, fins and tails removed
• Grated zest and juice of 1 lemon
• 4 cups arugula (about 110 g)
• 4 radishes, thinly sliced
• 1 large stalk celery, thinly sliced
• 1 can (400g) canned hearts of palm, drained and chopped
• 0.5 cup fresh parsley
• 1/4 cup pickled Peppadew peppers, coarsely chopped + 2-3 tsp brine from jar
• 2 tablespoons chopped fresh chives
• 0.5 cups fat-free croutons

Preparation:

1. Position racks in the upper and lower thirds of the oven; preheat to 425°F (220°C). Grease 2 rimmed baking sheets with olive oil. Pat the fish dry with paper towels and transfer to the baking sheets; uncover the fish and place it skin-side down. Sprinkle with half the lemon juice and season with salt and pepper. Bake, rotating the baking sheets halfway through, until the fish is cooked through, about 10 minutes.
2. Meanwhile, in a large bowl, combine the arugula, radishes, celery, hearts of palm, parsley, and peppers. Add the olive oil, lemon zest, remaining lemon juice, and the pepper brine; season with salt and pepper and toss to combine. Serve the fish with the salad, garnished with chives and croutons.
   
   

   Note

   
   Ask the fishmonger to scale and trim the trout.