Recipe for: TROUT with HERBS & LEMON
Ingredients:
- Two or four trout fillets
- 2 oz butter
- Handful mixed fresh herbs (parsley, chives,
thyme, tarragon – whatever is to hand)
- One lemon
- Salt & freshly-ground pepper
- Little olive oil
- Heat the oven to 190C/ 175C fan.
- If the fish is/ are whole, remove heads, tails
& main backbone (or get fishmonger to do it for you). You want two/ four neat fillets so that
the fish can be flattened
- Oil a large baking sheet
- Put the fish on the baking sheet, skin-side down
- In a bowl, mix together the finely-chopped herbs
with the butter & salt/ pepper
- Liberally spread the mixture over the fillets
- Squeeze the lemon over a small sieve to catch the
pips, to let the juice run all over the fish
- Bake in the oven for about 20/ 25 minutes
depending on size/ thickness of fillets
- Serve with a simple fresh green salad and some
crusty bread to mop up any juices
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