|Artichokes, cleaned, cut into quarters and blanched |
Medium sized Yukon gold potatoes, peeled, diced and blanched
Italian white beans, reconstituted and blanched
Sprigs fresh rosemary
Extra virgin olive oil
Clear Springs Trout fillets, 6 ounces each
Sea salt and freshly ground pepper
- Preheat oven to 425 degrees F.
- Over medium high heat, in an ovenproof pan large enough to hold all the vegetables, heat 2 tablespoons olive oil. Add the vegetables, rosemary, season with salt and pepper and place into the preheated oven.
- Meanwhile, in an ovenproof sauté pan, heat 2 tablespoons olive oil. Season the trout with salt and pepper and sear in the pan, skin side up, for 2 to 3 minutes. Flip the trout over and transfer to the oven and roast until the fish is opaque throughout, 3 to 4 minutes.
- To serve, place the fillets skin side down on each of 4 warmed plates. Divide the roasted vegetables equally on top of the fish. Drizzle each serving with remaining 4 tablespoons olive oil, squeeze of lemon, and serve.