Roasted trout with arugula salad and avocado dip

Don’t let yourself live in misbelief and trust the theories that FATS are not good for our bodies! It is completely wrong information. So, the fats enter the structure of all cells, help absorb the vitamins, normal hormone functioning and are a great source of energy. Hence, they should not be excluded from one’s diet. What our attention should be focused on are healthy sources such as fish, meat, eggs from a trusted breeding and quality, then nuts, avocado, olives and seeds. Also, avoid all the groceries which contain trans fats. In order to show you the best way how a HEALTHY FATTY MEAL should look like, I share with you a recipe for roasted trout in combination with creamy avocado dip.

Ingredients for fish and salad:

1 trout fillet
1 tbsp olive oil
1 garlic clove
2 handfuls arugula salad
1 lemon, sliced
a pinch of red pepper flakes
2 tbsp fresh parsley leaves, chopped
2 tbsp extra virgin olive oil
1 tsp Aceto balsamic
salt and pepper as preferred

Instructions for trout and salad:

Preheat the oven to 200°C. Place the trout, which you previously washed and dried with a paper towel, in a casserole layered with baking paper. Coat the fish with one tbsp olive oil, then spread minced garlic, chopped parsley leaves, salt and pepper over it. Leave the trout to roast for 20-25 minutes. After the trout is done, serve it with 2 handfuls arugula salad, which was previously seasoned with extra virgin olive oil and aceto balsamic, as well with avocado dip, which recipe follows.

Ingredients for the avocado dip:

2 tbsp soy yogurt
¼ avocado
1 tbsp chopped fresh cilantro

Instructions for the avocado dip:

Put all the ingredients into a blender, add 1 tbsp water, then blend until you get a smooth texture.