Tomato Herb And Olive Crusted Trout

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Tomato Herb And Olive Crusted Trout

Post by allthegearnoidea on Fri Jul 25, 2008 2:54 am

Tomato, Herb And Olive Crusted Trout


115g/ 4oz fresh breadcrumbs
1tbsp chopped parsley
1tbsp chopped thyme.
2 plum tomatoes, finely chopped
50g/ 2oz black pitted olives, finely chopped
4, 150g / 5oz trout fillets
2tbsp olive oil
To serve
450g/ 1lb new potatoes
225g/ 8oz sugar snap peas
25g/ 1oz butter, melted
Sea salt and black pepper
To Garnish
Thyme sprigs

Tomato, Herb & Olive crusted Trout

Serves 4
Time to prepare: 10 minutes
Time to cook: 15 minutes


  • Pre heat the oven to 200C / 400F / Gas 6. Place the breadcrumbs in a bowl and stir in the herbs, tomatoes and olives. Season and mix well.
  • Arrange the fish fillets on two oiled baking sheets and spoon the crust mixture on top. Drizzle with oil and bake for 15 minutes.
  • Meanwhile, boil the new potatoes for 15 minutes and steam the sugar snap peas.
  • Serve drizzled with melted butter and a good sprinkling of black pepper. Garnish with thyme and a drizzle of olive oil and some sea salt flakes.

Push the point of a knife into the centre of the fish through the crust to check how well it is done. The fish should be opaque but not over cooked.


one day i will catch the one that got away

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