UBS Virtual Wellness Cooking Class: Trout Oreganata, Italian Greens n Beans

*Class is Virtual* Join a Wellness x Cooking collab class in honor of Earth Month and learn how to cook with sustainability in mind!

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:

• Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
• No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-shows without notification, access to further classes will be paused for 30 days.

Trout Oreganata

Serves 4

2/3 cup panko

2 - 4 cloves minced garlic

1 lemon, for zest and juice

1 - 2 tsp minced preserved lemon peel, optional

1 – 1 ½ tsp dried oregano

3 tbsp olive oil, divided

kosher salt, fresh black pepper, red pepper flakes

4 (5oz) trout fillets, skin off

1 egg white

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and brush with oil.

2. In a small bowl, combine the panko, garlic, lemon zest (wedge after zesting and set aside), preserved lemon peel (if using), oregano, 2 tablespoons of the olive oil, a pinch of kosher salt, freshly ground black pepper, and a small pinch of red pepper flakes. Mix until the breadcrumbs are evenly oiled but still fluffy. Taste and just seasoning as desired. Lay on a plate.

3. Pat the trout fillets dry. Season the fish all over with salt and pepper. Working once piece at a time, brush the tops of the fish with egg white and quickly roll the egg-coated side on to the breadcrumbs; gently press to adhere. Lay fish onto prepared baking sheet, breadcrumbs facing up.

4. Roast in the middle or upper third of the oven for 6–9 minutes, depending on thickness. Keep an eye on the breadcrumbs — if they begin to brown too quickly, loosely tent the fish with foil and lower the oven slightly for the remaining cooking time. The trout is done when it is opaque in the center and flakes easily with a fork. Serve with lemon wedges.

Italian Greens & Beans

Serves 4

1 - 2 tbsp olive oil

1 onion or shallot, small dice or leek, sliced and washed well

½ fennel bulb or 1 celery stalk or 1 carrot, small dice

Kosher salt, fresh black pepper and red pepper flakes

4 - 6 cloves garlic, minced

Handful thyme or parsley sprigs, or 1 bay leaf or rosemary or sage sprig

About 1 cup cooking liquid such as dry white wine, vegetable or chicken stock, tomato juice, or water

1 bunch hearty mature greens, such as kale, swiss chard, escarole, dandelion, beet, collard, or mustard, washed and sliced into ½” strips

1 (15oz) can cannellini beans, drained and rinsed

1 - 2” chunk parmesan rind optional

Drop of wine vinegar or lemon juice

Optional

Drop of good quality olive oil

Grated parmesan

Croutons or coarse toasted breadcrumbs

1. Place a heavy bottom pot or Dutch oven over medium heat and add a thin layer of oil. When warm, add onions and fennel or celery or carrot; sweat until aromatic and translucent, about 5 minutes, stirring occasionally. Continue to cook until bottom of pan is just beginning to become golden.

2. Season with salt, black, and red pepper, and add garlic and herbs, cooking until fragrant, 1-2 minutes. As you see brown bits begin to form on the bottom of the pan, add a couple drops of your cooking liquid to the area that’s browning and scrape up the bits with your wooden spoon or rubber spatula.

3. Begin adding the greens in big handful, seasoning gently and stirring in between batches. When beginning to wilt, add half of remaining cooking liquid, beans, and parmesan rind. Bring to a simmer and lower heat so the bubbles are small and appear at a medium pace. Let mixture simmer, stirring occasionally, until vegetables are tender but ill not mushy, about 5 - 9 minutes. You can add more cooking liquid as desired to thin texture, or you can mash beans lightly to thicken texture. When vegetables are cooked to your liking, turn off heat and remove parmesan rind and herb sprig. Stir in a drop of lemon juice or vinegar; taste and adjust acidity and seasoning. Transfer to bowls and top with a swirl of olive oil, a sprinkle of herbs and parmesan and a handful of croutons.