Light supper recipe for 4 people, takes only 5 mins; recipe has trout, breadcrumb, butter, parsley, lemon, pine nut and olive oil.
Tangy trout
Course: Light supper
Servings
4
servings
Prep time
10 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Parsley: 1 small bunch parsley, chopped
- Lemon: zest and juice of 1 lemon, plus lemon wedges to serve
- Butter: 1 tbsp butter, softened
- Trout: 4 trout fillets
- Breadcrumb: 50g breadcrumbs
- Pine Nut: 25g pine nuts, toasted and half roughly chopped
Directions
- Heat the grill to high. Lay the fillets, skin side down, on an oiled baking tray. Mix together the breadcrumbs, butter, parsley, lemon zest and juice, and half the pine nuts. Scatter the mixture in a thin layer over the fillets, drizzle with the oil and place under the grill for 5 mins. Sprinkle over the remaining pine nuts, then serve with the lemon wedges and a potato salad.
