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Tomato, Herb And Olive Crusted Trout

Ingredients:

115g/ 4oz fresh breadcrumbs
1tbsp chopped parsley
1tbsp chopped thyme.
2 plum tomatoes, finely chopped
50g/ 2oz black pitted olives, finely chopped
4, 150g / 5oz trout fillets
2tbsp olive oil
To serve
450g/ 1lb new potatoes
225g/ 8oz sugar snap peas
25g/ 1oz butter, melted
Sea salt and black pepper
To Garnish
Thyme sprigs

Tomato, Herb & Olive crusted Trout

Serves 4
Time to prepare: 10 minutes
Time to cook: 15 minutes

Method:

Pre heat the oven to 200C / 400F / Gas 6. Place the breadcrumbs in a bowl and stir in the herbs, tomatoes and olives. Season and mix well.
Arrange the fish fillets on two oiled baking sheets and spoon the crust mixture on top. Drizzle with oil and bake for 15 minutes.
Meanwhile, boil the new potatoes for 15 minutes and steam the sugar snap peas.
Serve drizzled with melted butter and a good sprinkling of black pepper. Garnish with thyme and a drizzle of olive oil and some sea salt flakes.

COOK'S TIP:
Push the point of a knife into the centre of the fish through the crust to check how well it is done. The fish should be opaque but not over cooked.

British Trout Association, The Rural Centre, West Mains, Ingliston EH28 8NZ
Tel: 0131 472 4080 Fax: 0131 472 4083 E-mail: mail@britishtrout.co.uk