University of Birmingham graduate with a passion for food & cooking as part of a healthy lifestyle

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Thursday, 14 February 2013

Lemon and parsley trout

There is really no attractive way to present cooked parsley... but don't let the picture put you off. I've posted this simple fish marinade before but with salmon, but I have recently discovered that I much prefer trout. It seems a lot more moist and I just generally prefer the flavour - it was also a bonus that the pack of two fillets was half price! This delicious, tangy marinade is great with fish so give it a try with three simple ingredients. Perfect served with vegetables and new potatoes, rice or even pasta.

Serves 2
- Two trout fillets
- knob of butter (about 25g)
- 1 lemon
- fresh parsley, chopped

1. Melt the butter in a dish, squeeze in as much of the lemon as you wish and stir in the parsley.
2. Rub the trout fillets in the marinade and leave in the fridge for 10-20 minutes.
3. Pre-heat the oven to 180 degrees and wrap the trout fillets in foil and place on a baking tray.
4. Bake in the oven for around 20 minutes, or until tender and flaky.

Enjoy :)

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