This delicious Baked Trout fillet recipe is perfect for a healthy and flavourful meal.
The combination of Tweed Real Food Garlic Rosemary Rub and Wild Porcini Salt adds a unique twist to the seasoning of the fish, while the lemony butter sauce gives it a tangy kick.
The fish is cooked skin side up to give it a crispy texture and then left to rest for a few minutes to soak in all the flavours.
With a side of Tweed Real Food Oven Baked Potatoes, this dish is a must-try for any seafood lover.
2 large trout fillets with skin on
2 Tbsp extra virgin olive oil
2 large garlic cloves, crushed
50ml dry white wine
Juice of one small lemon
2 Tbsp salted butter
Fresh parsley to serve
Facing the fish up with the skin on bottom, season the fillets with Garlic Rosemary Rub & Wild Porcini Salt.
In a large skillet, or cast iron dish (use something that has a lid and retains heat), over medium heat, heat olive oil and place the fish skin side up. Cook for 3 - 4 minutes, ensuring the oil doesn't smoke and burn.
Carefully turn the fish over and cook for a further 2 - 3 minutes.
Remove from heat and place lid on pan, leave to sit, covered, for 10 minutes.
Carefully remove the fish from the pan, the skin will stick, which is intended, scrape away any skin or fish ensuring to leave oils in pan.
Add the garlic, wine and lemon juice to the same pan and continue to cook over medium heat for 2 minutes. Turn heat off and add butter, stirring to melt and combining all the flavours.
Return the fish to the dish, spoon the sauce over it and season generously with fresh parsley. Serve with Tweed Real Food Oven Baked Potatoes
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