Here’s an easy but great meal, whipped up last night with some wonderful companions. We shopped at the market quite late, but found a nice Lake Superior Trout fillet (wild, frozen) large enough to serve three, after the seafood counter had closed.
Prepare a sauce for the trout from yogurt (plain, thick yogurt, e.g., greek style, perhaps 1/2 cup), finely chopped chives or garlic grass, Worcestershire sauce (~1-2 T.), lemon pepper, salt to taste. Here, we used garden-fresh garlic grass from a friend.
Place the (thawed) trout fillet(s) in a baking dish and coat the top with the sauce, perhaps with a small amount of olive oil underneath to assure it doesn’t stick to the dish when cooking. A tip: if you leave a large fillet whole, you can cut it to test for done-ness and cut into servings at the same time.
Arrange coarsely chopped fresh kale on a baking pan and toss with olive oil. We included the stems as well; if you do, they’ll just likely be a bit chewy rather than crispy, like the leaves. Luckily, we had plenty of home-grown kale. :)
Bake both the trout and kale in a 400° F, perhaps for 10-12 minutes for the trout and 5-7 minutes for the kale, until the fish is cooked through, but still moist, and the kale leaves are somewhat crisp. Toss the kale occasionally to cook/crisp evenly.
We plated individual-serving-size portions of the trout, topped with a bit more finely chopped garlic grass/chives, and the crisp kale on the side, accompanied by a pretty insalata caprese (unfortunately, not pictured) of ripe, yellow tomato slices, fresh home-grown basil leaves, and sliced fresh mozzarella.
Here are some related links:
Note that the crispy kale can be prepared easily at many oven temperatures, e.g., 250° F – 400° F, to share the oven with your entree.
I was away from home; these smartphone photos don’t quite do this meal justice. :)