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2 lg Fresh trout
150 g Breadcrumbs
50 g Butter
1 tb Basil; chopped
1 tb Chervil; chopped
2 tb Parsley; chopped
1 Clove garlic; crushed
1 Shallot; chopped
4 oz Unsalted butter
Juice and segments of 1/2 lemon
2 tb Reduced fish stock
Lemon segments to garnish
Mix all the ingredients together and spread over one side of the fish (use
any left to fill the cavity).
Place in a preheated oven and bake until cooked for approximately 20
minutes depending on size at 220C/425F/gas7.
Sauce: In a heavy based pan add the lemon juice, lemon segments and the
reduced fish stock - boil and serve.