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Ingredients
Method
- 4 quality trout fillets
- 50g breadcrumbs
- 1 tbsp butter
- Small bunch of parsley, chopped
- 1 lemon, zest and juice only
- 25g pine nuts, toasted and roughly chopped
- 1 tbsp olive oil
- Preheat your grill to a high setting. Lay the fillets skin-side down on a baking tray, and mix together the butter, parsley, lemon zest and juice, half the pine nuts and the breadcrumbs in a bowl. Scatter the mixture over the fillets, then drizzle with oil and grill for 5 mins. Sprinkle with the rest of the pine nuts and serve with some lemon wedges and - ideally - a homemade potato salad.
10 mins
4 serving
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