Delicious Tuscan Style Trout - in 25 Minutes! |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My husband & I love baked trout & baked salmon. This is a lovely recipe which you can use either fish in or even haddock. It is very simple to make, ready in 25 miuntes & is truly delicious! This recipe uses a ready made rub but you can make your own by mixing 4 tbsp sun dried tomatoes (with the olive oil they come in) & 1 tbsp of fresh torn basil & a pinch of sea salt. Blitz in a mini food processor or mortar & pestle. Ingredients:
200 g baby courgettes, quartered |
25 g butter |
4 -5 teaspoons sun-dried tomato olive basil rub |
2 teaspoons olive oil |
4 trout fillets |
1 lemon, sliced |
boiled new potato, to serve |
Directions:
1. Preheat the oven to 190°C Cut 4 large squares of tin foil, each large enough to enclose the trout in a loose parcel. Dive the courgettes equally between them & dot withthe butter.
2. Mix the rub with the olive oil & spreas over the trout fillets, rubbing it in lightly. Put the trout on the vegetables & top with the slices of lemon.
3. To wrap, fold the foil to make loose parcels with enough space inside allow the air to circulate. Tightly seal the edges by folding over twice. Put the parcels on a baking tray & cook in the oven for 20 mintes.
4. Serve with boiled new potatoes.
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