Wednesday, 16 October 2013

Trout with a rosemary and sun dried tomato crust.

Just found the piccies for this post in the archive and thought I'd do a quick post for this quick and easy topper for oily fish, ideal with trout, salmon or mackerel. Its also a great use of that leftover end of the loaf as well blitzed up in the food processor.

What you need 
  • Breadcrumbs
  • Fresh rosemary
  • Sun dried tomatoes in oil
  • Salt and pepper 
  • Olive or rapeseed oil
  • Fish fillets ( de-boned but with skin on)
What you do
  • Place your fillets in an ovenproof dish or tray
  • Preheat the oven to 180c
  • Whizz up your breadcrumbs with the rosemary leaves an some sun dried tomatoes until you have a rough paste, use a little oil if you need to.
  • Spread this topping on your fish fillets
  • Bake in the oven until golden and crispy

Serve with seasonal vegetables, the crumb topping protects the fish and keeps it moist and juicy.

1 comment:

ZeeKhana Khazana said...

This is very yummy, tasty and healthy combination. I like to add some more flavour to make it best indian food recipes and experiment other dishes too.

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