Salsa Verde Roasted Trout
Serves:
4
Difficulty:
Medium
Ready in:
20 minutes plus 1-2 hours to marinate the trout
- 300g trout fillets
- 20g basil
- 15g mint
- 20g parsley
- 2 garlic cloves
- 30g capers
- 80ml olive oil
- 60ml red wine vinegar
- 10g maple syrup
- 2g salt
- 1/2 lemon
- 20g mustard
- Pick the leaves from the basil, mint and parsley. Roughly chop the garlic. Zest the lemon.
- In a blender add the picked herbs, garlic, capers, mustard, oil, vinegar, maple syrup and salt. Pulse until blended.
- Marinate the trout fillets in the salsa Verde for at least 1- 2 hours.
- Roast in a 220°C oven for 5-6 minutes or until core temperature has reached 62°C. The trout should be glazed.
- Remove from the oven, squeeze the juice of the lemon over the trout and rest for 5 minutes before serving.
CHEFS TIPS
Try serving with quinoa and salad.
