Smoked Paprika Trout with Savory Cottage Cheese Oat Cakes and Warm Green Bean Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the trout fillets dry with paper towels and place them on a plate. Toss them with 1 tablespoon olive oil, 1 teaspoon smoked paprika, the garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside while you prepare the rest.

2. 2

   2. In a bowl, mix the cottage cheese, egg, rolled oats, Parmesan, 2 tablespoons chives, 1 teaspoon lemon zest, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt. Let the mixture rest for 5 minutes so the oats absorb some moisture.

3. 3

   3. Shape the cottage cheese and oat mixture into 8 small cakes. Place them on a parchment-lined baking tray lightly greased with 1/2 tablespoon olive oil. Bake at 220 °C / 425 °F for 14 to 16 minutes, flipping carefully halfway through, until golden and set.

4. 4

   4. While the cakes bake, bring a pot of water to a boil. Cook the green beans for 3 to 4 minutes until tender-crisp. Drain and rinse under cold water for 30 seconds to stop the cooking; drain well again.

5. 5

   5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook for 2 minutes. Add the cherry tomatoes and sauté for 2 to 3 minutes until they begin to soften. Stir in the green beans, lemon juice, Dijon mustard, remaining lemon zest, 1 tablespoon chives, 1/4 teaspoon salt, and the remaining black pepper. Toss for 1 minute and remove from the heat.

6. 6

   6. Heat the remaining 1/2 tablespoon olive oil in an oven-safe nonstick skillet over medium-high heat. Add the trout fillets and sear for 2 minutes on the first side. Flip them and transfer the skillet to the oven at 220 °C / 425 °F for 4 to 6 minutes, until the trout is cooked through and flakes easily.

7. 7

   7. Serve each plate with one trout fillet, 2 savory cottage cheese oat cakes, and a portion of the warm green bean salad. If desired, finish with an extra pinch of smoked paprika just before serving.