serves
2
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 2 rainbow trout, cleaned and scaled
- 1 lemon, juiced
- 8 small potatoes, peeled
- 125ml (½ cup) olive oil
- 2 tbsp butter, plus 2 tbsp extra for potatoes
- 2 tbsp flaked almonds
- chopped Italian parsley, to serve
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Sprinkle trout with lemon juice on the inside and outside. Season to taste with salt and pepper.
Simmer potatoes in salted boiling water until tender.
Meanwhile, heat oil and butter in a large frying pan. Add the trout and fry for 3-4 minutes on each side until browned and almost cooked. Add almond flakes and fry for a further 2 minutes, or until trout is just cooked through.
Drain potatoes and mix through extra butter and parsley. Serve trout covered with almond flakes.
Note
• Italian parsley is also known as flat leaf parsley.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury and Cynthia Black.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
