Crisp-skinned ocean trout with bavette | Women's Weekly Food
Ingredients Method 1.Cook pasta in large saucepan of boiling, salted water, uncovered, until just tender. Drain.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 375 grams bavette
- 1/4 cup (60ml) vegetable oil
- 1/4 cup loosely packed fresh sage leaves
- 1/4 cup (50g) drained capers, rinsed
- 6 green onions, cut into 5cm lengths
- 4 ocean trout fillets (880g), skin-on
- 1/3 cup (80ml) lemon juice
- 1 tablespoon sweet chilli sauce
- 2 cloves garlic, crushed
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