1 whole rainbow trout (or salmon or other trout), butterflied
½ pound greens (arugula, mizuna, tatsoi, baby kale or baby chard), washed and dried
1 small russet potato
¼ cup really good olive oil
1 tsp. dijon mustard
Preheat oven to 350°F. Season the fish inside and out with kosher salt. Cut the potato into small cubes and pan fry until crispy and brown like small croutons. Put a piece of wax paper or lightly oiled parchment paper between the two fillets and close the fish over it. Lightly oil the outside of the fish and put it on a baking pan. Bake for 10-15 minutes until cooked through.
Prepare the dressing while the fish is in the oven. Zest and juice the lemon, mix with dijon mustard and really good olive oil. Toss greens, potatoes and dressing together with a pinch of salt. Remove the wax paper and stuff the fish with the salad. Let it spill out recklessly onto the plate. Drizzle a little more dressing over the whole plate.
From Michigan Sea Grant