Thursday, 7 January 2016

Baked trout with prawns and chilli and garlic sauce

I love cooking whole trout on the bone and it slips off so easily when cooked but it's not for everyone.  If you're not a fan, use trout or salmon fillets instead.

I waxed lyrical about the joys of trout with my Trout with Green beans recipe but the joy with trout is that so often it's easy to find one in a supermarket fish counter which is the perfect size for one person.  As a fresh water farmed fish as well, no concerns about overfishing either.  I decided to have my trout with a gently spiced lemon butter sauce and I think it was a bit of a hit.  I hope you agree!

Baked Trout with Prawns and Chilli and Garlic Sauce - Serves 1


1 small trout, gutted but still whole
A handful of raw, peeled prawns, defrosted if frozen and deveined
1/2 mild red chilli
1 clove garlic
Approx 15g, 0.5oz butter
Juice of half a lemon
A few sprigs fresh parsley

Broccoli and mange tout (snow peas) to serve


Wrap the trout in foil and bake in a preheated oven at 200oC, 400F, Gas Mark 6 for approx 15 minutes or until cooked.

In the meantime, when there is approx 5 minutes left of cooking time, cook the vegetables to your liking.  Heat the butter in a frying pan then add the prawns and minced garlic.  Stir around as the prawns begin to cook and garlic softens.  Add the chopped chilli, followed a minute later by the lemon juice.  Allow to bubble until the prawns are cooked and a small amount of sauce remains.  Finish with chopped parsley.

Top the vegetables with pieces of the cooked fish, prawns and sauce and serve.

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