Aioli Trout Fillet with Naan

Season trout fillet with salt and pepper. Sprinkle cornmeal so that the trout fillet is evenly coated. Add 2 Tbsp of olive oil to a skillet and set to medium heat. Sear fish until skin is crispy and golden brown, 4-5 minutes on each side.

Remove fish once it is done cooking. And using the same skillet, heat your naan bread for about 1 minute on each side.

In a small bowl combine, mayo, mustard and lemon juice to make a simple aioli sauce.

Roughly chop the fish and put it on the naan. Add tomatoes and a handful of the micro greens. Drizzle a few spoonfuls of the aioli sauce. Serve and enjoy!