Friday, 5 March 2010

Rainbow trout baked with almonds, cherry tomatoes and mint

Makes 2

2 rainbow trout fillets (you can use other fish like salmon, halibut, haddock – I used skinless and boneless fish)
4-6 slices of lemon
2-3 tbsp almond flakes
4 tbsp dry white wine
handful of fresh mint
few cherry tomatoes (on the vine, or others)
freshly ground black pepper

Place trout fillets in ovenproof dish, lined with baking paper. If you do not have baking paper you have to lightly oil the dish. Drizzle white wine over the fish.

On the top of the fish place some lemon, almond flakes, fresh mint and arrange the tomatoes in the dish. Sprinkle with salt, pepper and bake for approx. 15 minutes in preheated oven (200 C).

Serve on its own, but if you require bigger meal this fish goes very well with potatoes wages baked in olive oil and sprinkled with flaked sea salt.

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