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Tuscan Style Trout
Ingredients:
4 trout fillet
200 g baby courgette, quartered
25 g butter
4-5 teaspoons sun-dried tomato olive basil rub
2 teaspoons olive oil
1 lemon, sliced
boiled new potato, to serve
200 g baby courgette, quartered
25 g butter
4-5 teaspoons sun-dried tomato olive basil rub
2 teaspoons olive oil
1 lemon, sliced
boiled new potato, to serve
Directions:
1.Preheat the oven to 200°C Cut 4 large squares of tin foil, each large enough to enclose the trout in a loose parcel. Dive the courgettes equally between them and dot withthe butter.
2.Mix the rub with the olive oil & spreas over the trout fillets, rubbing it in. Put the trout on the vegetables & top with the slices of lemon.
3.To wrap, fold the foil to make loose parcels with enough space inside allow the air to circulate. Tightly seal the edges by folding over twice. Put the parcels on a baking tray & cook in the oven for 20 mintes.
4.Serve with boiled potatoes.
2.Mix the rub with the olive oil & spreas over the trout fillets, rubbing it in. Put the trout on the vegetables & top with the slices of lemon.
3.To wrap, fold the foil to make loose parcels with enough space inside allow the air to circulate. Tightly seal the edges by folding over twice. Put the parcels on a baking tray & cook in the oven for 20 mintes.
4.Serve with boiled potatoes.
COMMENTS:
On Tue 17th Jan 2012 15:08 Guest says:
On Mon 16th Jan 2012 09:25 Guest says:
On Sun 15th Jan 2012 16:06 Guest says:
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On Sun 15th Jan 2012 16:06 Guest says:
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