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Ingredients
Method
- 4 trout fillets
- 50g white breadcrumbs
- 1 tbsp butter
- Bunch of chopped parsley
- 1 lemon, zest and juice
- 25g pine nuts, toasted and chopped
- 1 tbsp olive oil
- Preheat the grill to high. Lay the trout fillets, skin-side down, on a lightly oiled baking tray. Mix the breadcrumbs, parsley, softened butter, lemon zest and juice, and half the pine nuts in a small bowl.
- Scatter the breadcrumb mixture over the fillets, then drizzle with a little olive oil and grill for 5 mins. Sprinkle with the remaining pine nuts, then serve with lemon wedges and potato and red onion salad.
10 mins
4 serving
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