1 small fillet of trout (80 g), coated in finely chopped thyme & olive oil mix
steamed broccoli & cauliflower, seasoned with black pepper & served with baby gem squash
1 tsp (5 ml) olive oil
bay leaf and 1/2 lemon
1
Coat the trout fillet with a mix of chopped thyme and olive oil, place a bay leaf in an incision in the fish, and bake with a lemon half at 200 °C for 10 minutes. Serve with steamed broccoli, cauliflower, baby gem squash, and squeezed lemon juice.
Ingredients
1 small fillet of trout (80 g), coated in finely chopped thyme & olive oil mix
steamed broccoli & cauliflower, seasoned with black pepper & served with baby gem squash
1 tsp (5 ml) olive oil
bay leaf and 1/2 lemon
Directions
1
Coat the trout fillet with a mix of chopped thyme and olive oil, place a bay leaf in an incision in the fish, and bake with a lemon half at 200 °C for 10 minutes. Serve with steamed broccoli, cauliflower, baby gem squash, and squeezed lemon juice.