2 tbsp olive oil
1 skin on trout fillet (4oz)
3 cups escarole, torn to pieces
1/4 tsp orange zest
2 tbsp orange juice
4 green olives, pitted and chopped

In a large skillet, heat oil over medium high.

Pat fish dry and season both sides with salt and pepper. Add fillet to skillet, flesh side down and gook until golden brown and releases easily from skillet.

Flip and cook until opaque through. Move to plate.

Add escarole, zest, and olives to skillet. Cook until escarole wilts. Add orange juice and toss. Serve with trout.