Roasted trout

A mixture of arugula, parsley, balsamic vinegar, garlic, and mustard keeps the trout fillets in this recipe moist and goes nicely with the barely roasted blueberries scattered on top.

Makes 4 servings

4 large arugula leaves

Leaves from 6 to 8 stems flat-leaf parsley

1 large clove garlic

1 tablespoon balsamic vinegar

1/2 teaspoon Dijon-style mustard

Water

Four 6-to-8-ounce trout, gutted and cleaned (heads removed)

Kosher salt

Freshly ground black pepper

6 ounces fresh blueberries

1. Preheat oven to 375 degrees.

2. Wash and dry arugula and parsley. Combine in a blender. Crush garlic clove and add to blender, along with vinegar and mustard. Blend to chop, then add just enough water (no more than 1/4 cup) to puree, forming a sauce.

3. Carefully remove the backbones and as many of the pinbones as you can feel inside the fish, while keeping the fish intact.

4. Season the inside of the fish lightly with salt and pepper; put in baking dish. Pour or spread equal amounts of the sauce inside each fish, then close to conceal the sauce.

5. Scatter berries over fish. Cover tightly with foil; roast for 15 minutes; remove the foil and roast for 10 minutes. Serve with pan juices.

Per serving: 280 calories, 36 grams protein, 7 grams carbohydrates, 5 grams sugar, 11 grams fat, 100 milligrams cholesterol, 160 milligrams sodium, 1 gram dietary fiber.