By In The Kitchen With Stefano Faita


Lentil salad
1 (14-ounce) can lentils, drained and rinsed
1/2 cup chopped parsley
1/4 cup chopped walnuts
Juice of 1/2 to 1 lemon
1 small shallot, diced
1 tsp. Dijon mustard
1/3 cup olive oil
Salt and freshly ground pepper, to taste

Broiled Rainbow Trout 
Olive oil, as needed
4 rainbow trout fillets (each about 5 to 6-ounces)
Salt and freshly ground pepper, to taste
1 red pepper, cut into quarters or eighths
1 yellow pepper, cut in quarters or eighths
1 tbsp. capers
1 lemon, cut into wedges


Lentil salad
Combine lentils, parsley, walnuts, lemon juice, shallot, Dijon mustard, olive oil, and salt and pepper. Toss to combine. Set aside.

Broiled Rainbow Trout 
Preheat broiler to high, fitting oven rack under broiler so rack is second shelf down from the top.

Drizzle 1 tbsp. olive oil onto baking sheet.

Place trout fillets on baking sheet skin side down. Place peppers on baking sheet skin side up. Season fish and peppers with salt and pepper. Drizzle with 1 to 2 tbsp. olive oil over top.

Broil until fish is just cooked through and peppers soften, about 5 to 7 minutes.

Dice peppers and add to lentil salad. Toss to combine.

Serve trout with lentil salad. Sprinkle capers over fish and serve with lemon wedges.

Yield: 4 servings.

in the kitchen with stefano faita creamy chicken and broccoli pasta with grated parmesan cheese, parsley, thin slices of pancetta and chicken scallopinein the kitchen with stefano faita egg in the hole of bread slice served with a side of kale and cherry tomato sautée