Try this healthy trout recipe for a light summer supper.
Servings 4 people
- 4 trout portions
- 50g breadcrumbs
- 1 tbsp butter, softened
- 1 small bunch parsley, chopped
- zest and juice of 1 lemon, plus wedges to serve
- 25g pine nuts, toasted and roughly chopped
- 1 tbsp olive oil
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.