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350ml crème fraîche juice of 1 lemon 5g fresh dill, chopped Hi­malayan salt and black pep­per 4 x 200g trout fil­lets 3 tbsp ex­tra-vir­gin olive oil, to driz­zle 30g rocket 1 tsp onion seeds 1 tbsp capers 2 red spring onions, chopped 1. Pre­heat the oven to 200˚C. Mix the crème fraîche, lemon juice and dill, and sea­son. Spoon it into the base of a small oven­proof dish and place the fish fil­lets on top. 2. Bake the fish for 15–20 min­utes or un­til it is cooked to your lik­ing. Re­move it from the oven and driz­zle olive oil on top. Com­bine the rocket, onion seeds, capers and spring onion in a bowl. 3. To serve: Serve the fish warm, with the rocket mix­ture on top.

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