Trout with Chopped Tomatoes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 large Sea trout fillets (about 600 g/1lb 6oz each)
- 3 Tbsps butter
- 2 Tbsps chopped parsley
- 1 lemon (juice and zest)
- ½ cup white wine
- For the tomato salad
- 4 large Tomatoes (chopped)
- 1 shallot (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 Tbsp chopped mint
- 4 Tbsps olive oil
- 1 Tbsp balsamic vinegar
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Citrus juicer, 1 Immersion blender, 1 deep bowl
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Place one fillet of fish skin side down in an ovenproof dish and dot the butter over the flesh. Sprinkle with the parsley, lemon juice and zest and place the other fillet, skin side up, on top.
3.
Pour over the wine, season with salt and pepper and cover with tin foil. Bake in the oven for about 35 minutes or until the fish is cooked through. Baste the fish twice during the cooking.
4.
Meanwhile, make the salad. Mix all the ingredients together, season with salt and pepper and set aside.
5.
Serve the fish with the salad.
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