Seared Trout with Potatoes and Fresh Herb Salad

Name: Seared Trout with Potatoes and Fresh Herb Salad
Yield: Makes 4 Servings
Ingredients: Fresh dill, 1 large bunch, roughly chopped, about ½ cup (½ oz/15 g); Kosher salt and freshly ground pepper; Fresh flat-leaf parsley leaves, 2 cups (2 oz/60 g); Fingerling potatoes, 1½ lb (750 g), halved lengthwise; Halibut fillets, 4 (5–6 oz/155–185 g each); Green onions, 3, 1 minced and 2 thinly sliced; Extra-virgin olive oil, 2 tablespoons plus ½ cup (4 fl oz/125 ml); Gluten-free Dijon mustard, 1 teaspoon; Small fresh basil leaves, ½ cup (½ oz/15 g) packed; Fresh lemon juice, ¼ cup (2 fl oz/60 ml); Baby salad greens, 2 cups (2 oz/60 g)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Sautéing the fish skin-side down in a covered skillet is a great technique that yields crisp skin and tender flesh without the need for any flour. A mustard and lemon vinaigrette both seasons the fish and dresses the salad.

Ingredients

Fingerling potatoes, 1½ lb (750 g), halved lengthwise
Extra-virgin olive oil,

Pescatarian
Gluten-free

Method

Preheat the oven to 425°F (220° C). In a large bowl, toss the potatoes with 1 tablespoon of the oil. Sprinkle with salt and pepper and toss to coat. Arrange the potatoes cut side down on a large rimmed baking sheet. Roast until browned on the cut side and tender