Grilled Trout with Walnut-Herb Gremolata and Braised Lentils

Trout brings its own unsaturated fat to the plate, and here it's paired with a gremolata of chopped walnuts, parsley, garlic, and lemon zest, which adds crunch and brightness without leaning on butter or cream. The lentils underneath are braised slowly with carrot, celery, and onion until they turn soft and deeply flavored.

Between the fish, the walnuts, and the olive oil used to sear everything, this dish is built almost entirely on unsaturated fats, and the lentils alone bring a substantial amount of soluble fiber to the plate. It's a genuinely filling dinner that doesn't rely on saturated fat to feel complete.

Spoon the lentils into shallow bowls, lay the trout on top, and finish with a generous scattering of gremolata. A final squeeze of lemon just before serving keeps it tasting fresh.