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Trout Topped With Oven-Dried Tomatoes, Shiitakes and Broccoli Rabe

INGREDIENTS:
4 whole trout, gutted etc (6-8 oz each)
8 cups broccoli rabe, cut into 2-in pieces
1 teaspoon olive oil
2 cloves garlic, peeled and minced
3 cups stemmed and slice shiitake mushrooms
1 cup over-dried tomatoes, thinly sliced
3 tablespoons salt
Freshly ground pepper to taste
3 tablespoons fresh lemon juice

1) Bring a large pot of water to a boil. Add the broccoli rabe and blanch for 5 minutes. Drain, refresh under cold running water and set aside.

2) Heat the olive oil in a large saucepan over medium heat. Add garlic and cook, stirring constantly. For 30 seconds. Add mushroom and cook for 5 minutes. Add broccoli rabe and cook for 3 minutes. Add tomatoes and cook for 2 minutes. Stir in 2 teaspoons of salt and pepper to taste and 4 teaspoons of lemon juice. Remove from heat and keep warm.

3) Preheat over to 400 degrees. Place trout on baking sheet and sprinkle with remaining salt, pepper and lemon juice. Bake until fish is cooked through, 10-15 minutes. Place on trout on four plates and top with vegetables. Serve immediately. [SERVES 4]


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