Roast trout with sage butter & roasted cherry tomatoes - 9Kitchen
Preheat oven to 225°C (205°C fan). Season trout inside and out with salt and pepper. Combine butt...
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 kitchen.nine.com.au.
Ingredients
- 4 whole rainbow trout, cleaned and gutted
- 90g unsalted butter, softened at room temperature
- 1½ tablespoons chopped sage
- 1½ tablespoons chopped flat-leaf parsley
- 1 tablespoon extra-virgin olive oil, plus 2 tablespoons extra for tomatoes
- 1 cup (250ml) dry white wine
- 500g cherry tomatoes on the vine
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