FISH Lemon dill crust trout
Serves 6-8 Takes 30 mins
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.