- 4 slices trout fillet
- 2-3 medium sized lemons
- ½ tsp freshly ground black pepper
- ½ tsp salt
- ½ cup fish stock
- 1 tsp rosemary
- 1 tsp thyme
- ¼ cup fresh flat-leaf parsley
For the trout fillet. In a large non-stick pan, combine the fish stock and the juice of 2 lemons, salt, black pepper, rosemary, thyme and parsley and bring it to a boil. Place the fillet in the boiling stock side by side and leave it to cook for five minutes or until the flesh of the fillet turn opaque at the center.
For the Mixed Potato Salad. Boil the potatoes for 10 minutes or until tender in a pot of slightly salted water. Chop one medium sized onion into small squares. Peel the tomatoes and take out the seeds, cut into small squares. Place them in a deep salad bowl; add the black olives, olive oil, salt, pepper, parsley and the lemon juice.
Place each boiled fillet on a serving plate and drizzle it with the sauce from the pan. Place a portion of the mixed potato salad as side dish and a slice of lemon as garnish.
Preparation time: 20 minutes
Cooking time: 15 minutes
Hope you like this rainbow trout recipe!