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  • Nava

Rainbow Trout

For someone who isn’t a fan of fish, I have surprised myself at how I can make it tasty enough for even me to eat. I wouldn’t have pushed myself to explore and experiment with fish recipes if it weren’t for you guys, so I really do have all of you to thank. I haven’t completely converted to eating fish and I will not order it when I go out, but I will eat it if and when I cook it, which is probably once a month. So I’ve come a loooong way.

And on that note, I have another yummy fish recipe. This recipe is for Rainbow Trout and let me tell you, people, it tastes AMAZING (because unlike Salmon it has a mild flavour) and it’s also great because it only takes 20 min to cook and 10 min to prepare. Nothing at all! That’s it folks, nothing to it. So if you are entertaining, you’re short on time and you have several people coming for dinner, this is the dish to make. I do have to say it is BLOODY expensive, so I won’t be serving it up too often. But it is very time effective, super-duper easy to make, packed with omega 3 fatty acids and a crowd-pleaser at the same time. I didn’t have any leftovers at all, not even a mouthful, NOTHING, which of course made me very happy.



Ingredients

  • 2.5kg Rainbow Trout fillet

  • 1&1/2 tablespoons olive oil + 1-1 1/2 tablespoon olive oil extra

  • 3/4 bunch continental parsley, leaves only

  • Salt and pepper

  • 1 cup roughly chopped hazelnuts

Dressing

  • 1 1/2 - 2 cups greek yoghurt

  • 1/4 cup roughly chopped hazelnuts

  • 1 tablespoon olive oil

  • Juice of one small lemon (it depends how lemony you want it, maybe start with one tablespoon at a time, I love mine very tangy)

  • Salt and pepper

  • Garnish with 1/4 bunch continental parsley leaves finely chopped

Method

  1. Preheat the oven to 200c in my oven.

  2. Line a large baking tray with baking paper.

  3. In a small bowl, mix olive oil, salt and pepper and rub/brush top part of trout.

  4. In a small bowl, mix the parsley leaves, with extra olive oil and spread on each side of the baking tray.

  5. Bake for 20min.

Dressing

  1. In a bowl mix all of the ingredients with parsley (less one tablespoon). Unlike me, wait for fish to cool down (so the yoghurt doesn’t melt as mine did!) and dollop yoghurt dressing on top of fish along the centre.

  2. Garnish with a tablespoon of parsley and hazelnuts.

Love,

Nava


PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!


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