Roasted Trout With Hazelnut Gremolata

Name: Roasted Trout With Hazelnut Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1/2 cup chopped fresh flat-leaf parsley; 1/4 cup toasted, skinless hazelnuts; 1/4 cup olive oil; 1 tablespoon fresh lemon juice, (from 1/2 a lemon); 1 teaspoon grated lemon zest, (from about 1 lemon); 1/2 teaspoon kosher salt; One 8-ounce package cremini mushrooms, (cleaned and sliced 1/3 inch thick); 1 small delicata squash, (about 8 ounces, halved lengthwise, seeds removed and sliced crosswise in 1/4-inch-thick pieces); 1 tablespoon plus 2 teaspoons olive oil; 1 teaspoon kosher salt, (divided); 4 rainbow trout fillets

You must be signed in to print this content

I love all these flavors together - the crispy roasted trout pairs so well with creamy delicata squash, meaty mushrooms and the fresh gremolata.

Prep Time

15 minutes

Cook Time

30 minutes

Calories

238

Author:

Giada De Laurentiis

Image of Roasted Trout With Hazelnut Gremolata

Ingredients

For The Gremolata:

1/2 cup chopped fresh flat-leaf parsley
1/4 cup toasted, skinless hazelnuts

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1/4 cup olive oil
1 tablespoon fresh lemon juice, (from 1/2 a lemon)
1 teaspoon grated lemon zest, (from about 1 lemon)
1/2 teaspoon kosher salt

For The Fish:

One 8-ounce package cremini mushrooms, (cleaned and sliced 1/3 inch thick)
1 small delicata squash, (about 8 ounces, halved lengthwise, seeds removed and sliced crosswise in 1/4-inch-thick pieces)
1 tablespoon plus 2 teaspoons olive oil
1 teaspoon kosher salt, (divided)
4 rainbow trout fillets

Instructions

Position an oven rack in the top third of the oven and preheat to 450 degrees F.
For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.