Instructions

1. Preheat oven to 400˚F.

2. In a small bowl, combine fresh lemon zest, 2 cloves minced garlic, thyme, garlic, paprika, ½ teaspoon salt, and ¼ teaspoon fresh ground black pepper.

3. Place trout fillets on a parchment-lined baking sheet and pat dry. Drizzle lightly with oil and rub in to cover fillets. Divide lemon herb mixture over the top of each fillet, gently pressing into the fillets. Place trout fillets in the preheated oven. Bake for 10-12 minutes, or until the fish flakes easily with a fork.

4. While the fish is cooking, braise the greens. Place a skillet over medium-high heat. Melt butter in the pan and add chopped shallots. Cook shallots for about 1 minute, or until fragrant and slightly translucent. Stir in chopped collard greens and 2 cloves minced garlic, then season with salt and pepper. Add ½ cup broth to the skillet, then turn heat to low/medium-low and braise until most of the broth has evaporated and the greens are wilted and tender. Sprinkle in some red pepper flakes (if using), taste, and adjust seasoning if necessary.

5. Once the trout is ready, remove from oven. Divided cooked collard greens between two plates and top with lemon-herb fillets. Enjoy!