HERB & FETA TOPPED TROUT FILLETS

Herb & feta topped trout fillets. Crunchy, cheesy breadcrumbs on top of delicate trout, healthy, easy and yummy.

Recipe courtesy British Trout Association

Prep time: 10 minutes

Cooking time: 16 minutes

Serves: 2

Skill level; Easy

Ingredients

2 trout fillets
1 tbsp cold pressed rapeseed oil
2 tbsp extra virgin olive oil
Finely grated zest and juice of 1 lemon
Salt and pepper
Chopped mixed fresh herbs – mint and parsley work well
50g crumbled feta cheese
20g jumbo or porridge Oats & 20g stale breadcrumbs (if you don’t have breadcrumbs just double the oats)

Method

• Heat the oven to 180 fan.
• In a small mixing bowl mix together all of the above apart from the trout, cold pressed rapeseed oil and lemon juice.
• Place the fish in a baking tray and drizzle over the rapeseed oil and the juice of the lemon.
• Bake the fish for 8 mins.
• Top with the herb/ feta/ oat mixture, roughly over both fillets. Some will just lie within the tray.
• Bake for a further 8 minutes.
• When serving make sure you spoon up the oil and herby mix from the tray – this way you don’t lose out on the healthy fish oils that leak out during baking. And it’s also delicious!
• Serve with carbohydrate of your choice if you need it; (remember the crumble topping is a nice bit of carbohydrate too) A slice of sourdough and a little butter goes well and either veg or salad of your choice.

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