GRILLED TROUT WITH TAPENADE

Grilled trout with tapenade, green beans and bulgar wheat salad. Quick and easy and if you prefer, you could substitute rice for bulgar.

Recipe courtesy British Trout Association

Serves 4

Prep time: 10 minutes

Cooking time: 10 minutes

Skill level: Easy

Ingredients

4 British trout fillets
150g bulgur wheat
300ml water
½ lemon, juiced
3 tbsp olive oil
Small handful of fresh mint leaves, chopped
4 tsp olive tapenade (or use your favourite pesto)
200g green beans, trimmed
1 tbsp sesame seeds
250g cherry tomatoes, halved
1 tbsp pine nuts
Salt and pepper
Micro herbs to garnish (optional)

Method

• To make the bulgur wheat salad bring the water to the boil in a saucepan
• Once the water is boiling, add a pinch of salt and add the bulgur wheat, then remove from the heat
• Cover and leave until the bulgur wheat has absorbed the water
• Once cool, stir through the lemon juice, 2 tbsp of olive oil and mint
• To cook the trout, set the grill to medium-high
• Brush the trout fillets with the remaining olive oil and season with salt and pepper
• Cook for about 8 minutes then turn over and cook for a further 4-6 minutes until cooked through
• While the trout is cooking, boil the green beans in salted boiling water for about 7 minutes, then drain and sprinkle with sesame seeds
• Divide the bulgur wheat salad and green beans between 4 plates
• Top with a fillet of trout and spoon over a teaspoon of tapenade or pesto onto each
• Add the cherry tomatoes and garnish with pine nuts and micro herbs, if using

Source