1 large bunch swiss chard, stems and leaves chopped
juice from 1 lemon
sesame seeds for garnish
Instructions
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 by Things I Made Today at https://www.thingsimadetoday.com/2014/10/22/trout-braised-turnips-swiss-chard/