FISH Le­mon dill crust trout

Serves 6-8 Takes 30 mins

Your Family - - Contents -

zest and juice of 1 le­mon + ex­tra hand­ful dill, chopped 100g packet ground al­monds 15ml olive or av­o­cado oil 2 (about 1kg) fresh trout fil­lets 1 Pre­heat oven to 180°C. Blitz the le­mon zest and juice, dill, al­monds and oil un­til com­bined. Sea­son. 2 Place the fish skin side down on a bak­ing pa­per lined tray. Sea­son. Press the top­ping over the fil­lets. Bake for about 20 min­utes or un­til flaky but not dry. Serve with ex­tra le­mon wedges.

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