This healthy trout recipe is a brilliant way to jazz up this underrated fish. The lemon just cuts through the richness of the fish and adds a lovely bit of tanginess.
- 4 medium trout fillets, skinned and boned
- 1 tbsp. each butter and olive oil
- 1 bunch of fresh parsley
- Zest and juice of one lemon
- 50g breadcrumbs
- 25g pine nuts, toasted
- Salt and pepper
Roughly chop half the pine nuts.
Spread the oil over a baking tray and lay the fish fillets on the tray.
Heat the grill to high. Finely chop the parsley. Mix the chopped pine nuts, breadcrumbs, butter, parsley, lemon juice and zest together. Season well.
Spread the crumbly topping over the fish fillets, then grill for five minutes. Sprinkle with the rest of the pine nuts to serve.