BAKED TROUT WITH BELL PEPPER SAUCE

Baked trout with bell pepper sauce. A delightful taste of bell pepper and basil makes baked trout a feast. This recipe is simple, both to make and impress with. It’s perfect for when having friends over.
Recipe courtesy Seafood from Norway
Prep and cooking time: 30-40 minutes
Serves: 4
Skill level: Easy
Ingredients
1tsp salt
1/2tsp of white pepper
1tsp pink peppercorns
2tsp butter
700g trout fillet, skinned and deboned
Sauce
1 green bell pepper
1 red bell pepper
1tbsp olive oil
3tbsp fresh, chopped basil
1/2 tsp pink peppercorns
400ml fish stock
2tsp corn starch
100ml single cream
salt and pepper
Serve with
rice
Method
- Preheat the oven to 175 °C.
- Cut the trout into servings, and sprinkle with salt, white pepper and pink peppercorns.
- Grease an oven-proof dish with butter and add the trout.
- Bake in the oven for 10-15 minutes.
Sauce
- Cut bell pepper into dices and sauté tender in olive oil.
- Add finely chopped basil, rose pepper and fish stock, and reduce to two thirds.
- Mix corn starch and cream, and add to the reduction.
- Bring to a boil and taste with salt and pepper.
- Serve the baked trout with bell pepper sauce and rice.