Step 1
Remove trout from packaging and salt generously. Let sit for 30 minutes then pat dry. Wait five minutes, then pat dry again! Skin should be thoroughly dried off, otherwise the oil will splatter and you won’t get a nice crispy skin.

Step 2
Heat oven to 425. Toss garlic, cubed turnips, sweet potatoes (or root veggies of choice), and mushrooms with a 2 tbsp olive oil, salt and pepper. Spread on a rimmed baking sheet and roast for 12-15 minutes, until slightly browned on the edges but pierced easily with a fork.

Step 3
Remove veggies from the oven and toss with spinach until wilted.

Step 4
While your veggies are roasting, heat a 12” skillet on high heat, add oil then the fish skin side down. Sear for 5-10 minutes – until trout is mostly opaque. Flip and cook for just a few second on the other side, then remove from pan.

Step 5
Spread veggies across a large platter and top with trout. Serve with lemon wedges, a drizzle of olive oil and sprinkle of salt.

Notes

• This recipe is incredibly adaptable to work with whatever vegetables you have on hand! Use any leafy green in lieu of spinach or – even better – use the tops from your turnips!
• I repeat – make sure your fish is thoroughly dry before searing! This will ensure a crispy crust and less splatter.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.