Roasted Trout With Hazelnut Gremolata

Ingredients

• Parsley

  Raw

  ½ cup or 30g

• Hazelnuts or filberts

  Nuts

  ¼ cup, whole or 34g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Lemon zest

  1 lemon or 4g

• Salt

  Table

  ½ tsp or 3g

• Mushrooms

  Brown, italian, or crimini, raw

  3 cup sliced or 216g

• Squash

  Winter, acorn, raw

  1 ½ cup, cubes or 210g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Trout

  Fish, mixed species, raw

  4 fillet or 316g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Position an oven rack in the top third of the oven and preheat to 450°F.
2. For the gremolata, combine chopped parsley, hazelnuts, first portion of olive oil, lemon juice, lemon zest, and first portion of salt in a small bowl. Mix well.
3. Toss sliced mushrooms, cubed squash, half of remaining olive oil and half of remaining salt in a medium bowl. Spread on a rimmed baking sheet and roast for 12 minutes or until squash is tender and beginning to brown. Remove from oven and preheat broiler to high.
4. Make 3 diagonal slashes on the skin side of each trout fillet with a sharp knife. Season with remaining salt and rub with remaining olive oil.
5. Place fillets, skin side up, on top of roasted vegetables. Broil for 8 to 9 minutes until skin is lightly browned and flesh is cooked through but moist.
6. Serve vegetables on each plate topped with fish and gremolata.

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