- 700 grams ready to cook, skinless Steelhead trout fillet
- 150 grams Pistachios
- 75 grams Breadcrumbs
- 2 tablespoons freshly chopped Parsley
- fresh cracked Pepper
- 2 tablespoons Lime juice
- 3 tablespoons Olive oil
- Butter (for the mold)
- 350 milliliters Fish stock
- Lime wedge (for garnish)
Preheat the oven to 200°C (approximately 375°F). Rinse the fish, pat dry and divide into 12 equal pieces. Chop pistachios and mix with breadcrumbs and parsley. Season the fish pieces with pepper, sprinkle with a little lime zest, brush with oil and top with the pistachio mixture.
Place the fish in a buttered mold and bake for about 15 minutes. Serve garnished with lime zest to taste.