Trout with Escarole, Orange, and Olives
Trout with Escarole, Orange, and Olives
Ingredients
- 2 tbsp olive oil
- 1 skin on trout fillet (4oz)
- salt/pepper
- 3 cups escarole, torn to pieces
- 1/4 tsp orange zest
- 2 tbsp orange juice
- 4 green olives, pitted and chopped
- In a large skillet, heat oil over medium high.
- Flip and cook until opaque through. Move to plate.
Instructions
- Add escarole, zest, and olives to skillet. Cook until escarole wilts. Add orange juice and toss. Serve with trout.