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Trout with citrus and basil sauce

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This fish dish is excellent served with new potatoes and plenty of vegetables or salad.
Serves
2
Prep
10 minutes
Cook
10 minutes
Each 124g serving contains (excludes serving suggestion)
KCal
192
Carbs
2.30g
Fibre
0.00g
Protein
20.40g
Fat
11.30g
Saturates
5.30g
Sugars
2.20g
Salt
0.30g
Portion Fruit & Veg
0
Ingredients
Ingredients
2 boneless, skinless trout fillets (weighing approx. 100g each)
grated zest and juice 1 orange
2 tbsp basil, torn
2 tbsp light crème fraîche
freshly ground black pepper
Method
  1. Place the trout fillets into a non-stick frying pan.
  2. Pour over the orange zest and juice, cover and simmer gently for 5–6 minutes until the trout is cooked.
  3. Gently stir in the basil and crème fraîche and heat through. Season to taste.
Chefs tips
  • Many supermarkets also sell thick-cut steaks from large trout rather than fillets from the traditional smaller fish. These need a little longer to cook through (2–3 minutes longer depending on size).
  • You could use dill or parsley in place of basil.
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