Hello delicious dinner that took half an hour to make.
You are my favorite kind of meal. Because you seem fancy. But you’re secretly not.
If it seems like I’ve been pumping out so much volume on the blog lately, it true. It’s because the CSA box has kept me challenged, making sure I use up every last morsel in a creative way and not letting a single carrot go to waste. There’s only one more week left, and I’m looking forward to taking a little detour from the kitchen. Perhaps I’ll pick up that knitting project I started last year. Or maybe I’ll actually get moving on the nursery.
But for now, it’s marathon cooking time, and I can’t say I’m not pleased with myself. This dinner is what I recommend for a tired weeknight, when you’re just a step above throwing your hands up in the air and ordering out burritos. I know, I know, it sounds ambitious, but it’s not. If you can withstand 10 minutes of chopping and 10 minutes in front of the stove, you’re ready for this one.
Oh, and you will need to preheat the oven. But that’s it, I promise.
- 1½ lb trout fillets
- olive oil
- sesame oil
- Kosher salt
- freshly ground black pepper
- 4-6 garlic cloves, peeled and smashed
- 3-4 large turnips, cut into 2 inch pieces
- 1 large bunch swiss chard, stems and leaves chopped
- juice from 1 lemon
- sesame seeds for garnish
- Preheat oven to 250.
- Place trout fillets, skin side down, on baking sheet. Drizzle with a little olive oil, sesame oil, Kosher salt, and black pepper. Throw garlic cloves on top. Bake for 30 minutes, until cooked through.
- Meanwhile, heat 1 tablespoon olive oil in a heavy skillet over medium heat. Add turnips and 1 cup water, then cover with lid and braise for 15 minutes, checking occasionally. Remove lid and let liquid evaporate completely, letting turnips brown. Turn off heat, and drizzle with ½ the lemon juice. Add salt and pepper to taste.
- In a separate pan, heat 1 more tablespoon olive oil. Cook swiss chard until leaves are wilted and stems have softened, about 7 minutes. Drizzle with remaining lemon juice and salt and pepper to taste.
- Once trout is done, serve it on top of the braised turnips and swiss chard.
Recipe adapted from June 2014 issue of Bon Appetit.