Salmon Trout fillets baked in foil with lemon, thyme and olives

Are a rich and tasty second course of fish, which stands out for its goodness and simplicity. This dish is enhanced by the combination of olives, capers and thyme, three of the most representative products of traditional Mediterranean cuisine. It is a light and tasty dish, where the delicate flavor of trout is enriched by olives, capers and thyme, giving an experience with an unmistakable aroma and typical Mediterranean flavors. It is the quintessence of the simple goodness of genuine food, ideal to share with family or friends, in an atmosphere of conviviality. A perfect idea for Easter lunches and dinners. The Mediterranean is a real paradise of colors, flavors and scents, thanks to the wide variety of aromatic herbs and ingredients that nature offers us. Rosemary, thyme, basil, oregano, fennel seeds, sage and chilli pepper are irreplaceable companions in the kitchen, capable of enriching any dish with their intense and spicy taste. From focaccia to pasta dishes, from meat to fish, these ingredients are essential to prepare genuine and traditional dishes that best express our culinary culture. To complete our dish, an original and creative salad, which brings to the table a particular type of chicory asparagus or catalonia chicory, a great must of Roman cuisine, which we find at this time of year, from February to May. Now, let's get ready to discover the ingredients we will need to make our delicious dish: Salmon Trout Fillets in Foil with Lemon, Thyme and olives. Ingredients 800 grams of salmon trout fillets extra virgin olive oil 1 organic lemon juice thyme 1 clove of garlic Whole olives salt pink pepper Ingredients for the chicory salad 500 grams of chicory 4 anchovy fillets extra virgin olive oil a pinch of garlic powder a handful of capers Whole olives Preparation Let's start by taking care of the trout fillets: with the help of tweezers, remove the long bones, then rinse the fillets under running water. Place them in the center of a sheet of parchment paper, on top of a sheet of aluminum foil. Prepare the dressing by putting the juice of a lemon, 5-6 tablespoons of extra virgin olive oil and thyme in the glass of the mixer, then emulsify everything. Pour a few tablespoons of the emulsion over the trout fillets, add a clove of garlic, a pinch of salt, a few pink peppercorns and olives. Close the foil and bake at 180 degrees for about 15 minutes. Now let's move on to the preparation of the side dish: separate the sprouts from the outer leaves (do not discard them, they are perfect to enjoy in a pan with a drizzle of oil, garlic and chilli). Rinse the sprouts under running water and cut them into thin strips, then put them in a bowl with water and ice. In another bowl, mash the anchovies with a fork, add the oil, the desalted capers, the olives and a pinch of garlic powder. Season the chicory with this preparation. Spread the fillets on serving plates, add the salad and serve.