3Tbsp + 2 tspextra-virgin olive oil or camelina oildivided, plus extra for roasting garlic
1lbrainbow trout fillet
1/4cuptahinigluten free if desired
2tspgrainy Dijon mustardgluten free if desired
1Tbspfresh lemon juice
1/4tspblack pepperplus extra
8cupstorn Tuscan (dinosaur) kale
1cupsliced roasted red pepper
1/4cupsliced toasted almonds
Preheat oven to 375 F. Remove excess papery covering on garlic bulb and slice a little bit off the top of the head to expose most of the cloves. Drizzle a little oil over exposed cloves, wrap bulb tightly in parchment paper, and bake for 40 minutes, or until garlic cloves are very soft. Let cool.
Reduce oven temperature to 300 F. Season trout with a little bit of salt and pepper and place skin-side down on parchment paper-lined baking sheet. Bake fish for 15 minutes, or until just barely cooked through in the thickest part of the flesh. Let fish rest for 5 minutes and then gently break apart flesh into 1 inch pieces.
Into bowl, squeeze roasted garlic flesh and mash well. Stir in tahini, 3 Tbsp oil, shallot, anchovies (if using), mustard, lemon zest, lemon juice, 1/4 tsp salt, and black pepper. Add warm water, 1 Tbsp at a time, until thinner consistency is reached.
In another bowl, place kale, drizzle on 2 tsp oil, and add a pinch of salt. Massage with your hands until leaves are softened.
Divide kale among serving plates and top with roasted red pepper, trout, and almonds. Drizzle on dressing and top with Parmesan.
Per serving: 517 calories; 36 g protein; 33 g total fat (6 g sat. fat); 22 g total carbohydrates (1 g sugars, 4 g fiber); 712 mg sodium