Baked trout with walnut-parsley crust over creamy cauliflower and leek, with lemon sautéed green beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small baking tray with parchment paper or lightly grease it with a few drops of olive oil.

2. 2

   Place the cauliflower in a pot of boiling water with a pinch of salt. Cook for 10-12 minutes until very tender. Drain well.

3. 3

   While the cauliflower cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the leek and minced garlic with a pinch of salt and cook for 4-5 minutes, until softened but not overly browned.

4. 4

   Transfer the cooked cauliflower, sautéed leek, Greek yogurt, vegetable broth or water, half of the lemon juice, a pinch of black pepper, and a little more salt to a blender or food processor. Blend until smooth and creamy. Keep warm.

5. 5

   In a small bowl, mix the walnuts, parsley, lemon zest, the sliced garlic chopped a bit finer, 1 teaspoon olive oil, and a pinch of salt and pepper.

6. 6

   Pat the trout fillets dry with paper towels. Brush the top of each fillet with Dijon mustard and press the walnut-parsley mixture on top to create a thin crust.

7. 7

   Place the fillets on the prepared tray and bake for 10-12 minutes at 220 °C / 425 °F, until the trout is cooked through and the crust is lightly golden.

8. 8

   Meanwhile, heat the remaining tablespoon of olive oil in a large skillet. Add the green beans and sauté for 4-5 minutes. Add the remaining lemon juice, a pinch of salt, and pepper, then cook 1 minute more until tender-crisp.

9. 9

   To serve, spoon the creamy cauliflower-leek puree onto plates. Arrange the trout fillets on top or alongside and serve with the lemon green beans. Finish with extra parsley if desired.